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I have had my MES 30 for 5 years and love it! Of course, it has gone through some mods. Gutting the chip tray and adding the mailbox mod has been totally worth it!

Great job on your smokehouse!!

then, you're gonna need a shovel!! It was pretty tasty.

Here is some of the "Good Stuff"!!

Got a smoke going on right now with thighs and m-n-c. More to follow when everything is finished.

Here are the spoils of my labor...great eating tonight!!

Starting an all-nighter brisket smoke for tomorrow's dinner. My standard M-O...8lb trimmed flat with Jeff's rub, Todd's Pitmaster's Choice pellets in the the AMNPS, and Boulevard Unfiltered Wheat in the pan.

Whipped out an all-nighter last night. 8.0lb trimmed flat...final product...7.5lbs of shredded bliss! Brisket is ready to eat...14hrs in the smoker with A-Maze-N Pitmaster's Choice pellets...Head Country seasoning and a little brown sugar for the rub, apple juice in the pan, and a touch of...

Looks awesome...get in my belly!!

So much for the "pure adrenaline" little piggy! Very nice...and cool setup...Me Likey!! 

This was my first pork butt and I must say that it turned out A-Mazing!! I created a one shot synopsis so you don't have to scroll through a bunch of pics and can get all of the eye candy in one shot! (the text is more legible if you select the pic) Enjoy and Happy Easter everyone!

Just wanted to post real quick on my smoke from last night. 7+lb trimmed brisket flat using my AMNPS w/ pecan pellets. I used a mixture of Jeff's Rub and Head Country All-Purpose Championship Seasoning...and a can of Coke in the drip pan. Smoked open for 12hrs and foiled for an additional 2hrs...

Very nice...Looking to do some for the first time in a couple weeks...good to see what others are doing to figure it out! 

Al, I cooked both to temp, but I think the overall difference was that I bought the birds at two different times. The larger one that I smoked, had been previously frozen and the one on the grill was right from the store. The grill bird was juicier, but I think the the smoked one...

ahh yes....pork "crack"...have to make some tonight! Good job Case!

Well, I did my first run at some beer butt chicken tonight. Very impressed with the results! Nothing fancy...I used Shock Top beer (belgian white unfiltered, for those who haven't heard of it) and an orange in the neck. One chicken went on the grill at 350* for ~2hrs (cooked to temp of 180*)...

Welcome Smokey! Good to have you here!

Welcoma aboard! Great smoking resources at your fingertips here.

Welcome Brian! Be sure to post some Qview of your smoke tomorrow!

Welcome Rich! Good to have you here!