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Very much appreciate the time you took to write this out, certainly will help a meeting guy like myself as I would have stuck the the 1.5/ pound. Sorry if I missed it, but would you still estimate at the 1.5/ pound and then adjust time roughly based on thickness, or do you have an hour per inch...

3.5 now yup. Plan is to go to 205-207 ish and rest an hour in cooler before pulling

Good point, I hadn’t even thought about initial meat temp. It was 50° when I put it in, up to 140° now. Chip tray is pulled out entirely, didn't realize it should be in partly, it’s about 50° outside with light breeze. I’ve gone into this with little to no research, figured when it stalled I’d...

Hey all, bought an MES 30 a couple months back and am finally giving it a go today on a pork butt. I’m having a heck of a time keeping a temperature range that seems acceptable. I have an Amazen tray setup on the bottom and chip loader out so it gets plenty of oxygen to smoke. I have a Weber...