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I enjoyed some last yr. It was like the best Sunday roast beef ever! I am stocking some up now to try my hand at cooking. I really enjoyed it when I bought it out.

Do you cook them at 360 degrees? Also, what setting do you set you air fryer on, bake, air fry, or other? Thanks

That's some good looking beef ribs!

Dang! Can you even pick up a 10 gallon cast iron pot? lol

Looks good.  Take it off before it gets totally done,  and you'll enjoy it more.  

Ouch!  Even with the electrics,  you have to keep an eye on it.

Help a newbie understand.  Do you pull off the skin,  scrape off the fat,  then put the skin back on?  How does it stay?

Bought a 10 lb brisket, and separated the point and flat to better fit in pans, but ended up not using the pans. Does anyone else separate them, and what is the disadvantage of doing it that way. Also, my brisket seemed thinner than I would like, so I guess it'll be done quicker.

OK, thanks guys. Trying it out now with two slabs of ribs.

i set up my new MES 40 today,  and noticed that the vent did'nt close all the way. Is that normal?  otherwise,  it seemed to operate ok.  

Just got the same thing Friday. Still in the box. My amnps arrived today. After an out of town work trip, next week, I'll be ready to smoke some que!

I think I would try it again,  but with NO water this time,  and see if that makes a difference.  I use a different,  offset style,  and use no water and have no problems.  Going to try my new MES 40 soon,  and it will be without water.  Let us know what you find out.

About to order an amps for a MES 40 that I'll pick up this weekend, and was wondering what the "dust" was for? When would you use that instead of the pellets?

your welcome.  Let us know how you like it.  Has anyone heard if the new generation has upgraded the electric components that have plagued earlier versions?  Almost ready to pull the trigger on the unit you just got, Surfer Joe,  but after reading some complaints of some earlier versions,  I...

No thoughts on painted or Stainless  Steel?  My wife says save money and get the painted,  as long as the insides are SS.  Also,  noticed some   units have 4 shelves, and some 6.  ?

Looking for the 2.5 Gen 40",  but only one I have locally is the painted cabinet one from Sam's for $329.  Has a Stainless Steel door and legs/wheels,  but would like a full SS box.  Is it worth it?  Could probably get one somewhere else for another $100 without stand/wheels.  What do you think?

thanks guys.

Looking at the MES 40".  I know some have the window to see the meat.  Wouldn't it just soot up after a few uses?  I would like an all stainless one,  but not sure about the window.  Any thoughts?

Here's yesterday's pics. Just on, with outside temp of 23* Boston Butt and ribs, after smoke and foiling The Butt all pulled. The meat was tender, but my rub was a little salty for my taste.

mballi--I'll definately get the temp up quicker next time, or at the very least I'll not take it out of the frig too early. I just pulled the butt off at 206* and foiled it. Will pull in about an hr or so.