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Of course there are exceptions to those rules. I'm not really talking about brisket (that's kind of an extreme example of meat not being easy) and vegetables as side dishes. Making an interesting, flavorful and nuanced main dish without any meat that everyone would want to eat, to me at least...

I second the cauliflower idea, it's great smoked, and rubbed with a little olive oil and S&P. Also, I like to make smoked collared greens. Just smoke them for about 20-30 minutes on low temp, then cut them up and cook them down with some olive oil, apple cider vinegar, salt, pepper, red chili...

Excellent! I just happen to have some gochujang sitting in my fridge that never gets used. Thanks!

All that looks amazing. I'd be very interested in the recipe on those wings and I would absolutely subscribe to your newsletter.

Hi, thanks for linking to this in the other post. Do you have any vents for airflow on top/back besides the small vents that were then when you purchased it? Looking through that other thread about mods to this smoker, I noticed a lot of people fixed airflow issues by installing a small 2-3"...

Hi all, Reviving a slightly older thread. I have a 30" MES Analog but thinking about purchasing the XL Propane. I did the mailbox mod on my MES, using the Amaz-n tube smoker and/or the other amaz-n pellet/dust smoker. It all works great. Has anyone done the mailbox mod on the propane smoker...

Thanks for the advice everyone? Just got notice my new supply of pellets and dust got delivered from Amaz-N. Excited to start experimenting!

Thanks all, very helpful. I love hickory and mesquite but they seem to have more of their own unique flavor which might not mix well with heavily sauced chicken. I'll definitely try some pecan, cherry and peach. I'll look out for that JD stuff too. Maybe a bit more experimentation is in order!

I've spent a lot of time in the past experimenting with different wood and sauces etc and I've had some really good results. This year I'm looking for a bit of consistency. I'm looking into making wings for a little pop-up at a friend's bar and I need to get my act together. Basically, I'm...

Thanks all. Great suggestions. I'll definitely clean up my temp sensor on the heating unit. I don't believe I've had an issue with the cord getting warm, I've used it since I first bought the MES and have never noticed it getting warm. As for the GFCI, it's never tripped, I was just wondering...

Thanks again. So I can most likely assume this is a power issue and not a fault of the heating unit on the MES then.

Thanks for the reply. 1. I have confirmed temps with a second, tested thermometer I keep inside the MES, sorry forgot to add that. 2. I have no idea what size breaker. I live in a 6-unit apartment building and it's not easy to access the breakers. The times that I have, they're mislabeled (my...

Hi all, I've been searching this subforum and found some great info but thought I'd start a new thread cause I didn't find my exact issue. I've had an MES 30 Analog Model 20070210 for about 2 years now. The first year or so I had no issues with my temps. This year, I can't seem to get it up...

Decided to do two smaller picnic shoulders and make some sauce this weekend. Got my brand new tube smoker and wanted to see what would happen if I used both the AMNPS and the tube smoker together to get more smoke. I had some temp issues in my MES30, couldn't quite get up to where I wanted it...

I would agree with the chicken. It's cheap, doesn't take long to smoke and doesn't require a ton of planning. Plus, I think it retains the smoke flavor better than other meats so you can really taste the smoke. With ribs/shoulder, I think the smoke enhances and compliments the flavors already in...

Thanks. I'll give it a try. Appreciate the feedback.

Thanks! That's kinda what I was thinking. I thought it was odd that the hole in the top of the MES was so small. I think i might grab a piece of 3" vent and drill a big hole in the side of it. Since my smoke is coming in on bottom right would it be better to have the vent top left or at that...

Hi all, haven't posted very much lately. Smoking meats in NYC is very much a seasonal venture. I'm going to be doing some pork shoulder for a charity event at my local bar coming up and was hoping to pick y'alls brains on my smoker set up. I've searched through a lot of the threads and haven't...

Here's a thread on the mailbox mod. Pretty sure I just copied off all these fellas. You basically move your smoke source outside the MES so you don't have to open the door and you can also cold smoke. There's a few different methods in this thread but you should get the idea. I love it and the...

nice looking pork! I'm not a super-experienced smoker but from being a food enthusiast and having worked in some nicer restaurants, letting meat rest after cooking is a fairly common method. From what I've seen and read, the heat from cooking pulls all the juice from the meat towards the...