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Ted,
I use Apple, Cherry, Peach, Mable, and Pecan chips from cowboy in my 40 MES. I mix Apple and Pecan for most smoke ( Beef prime rib, pork spare ribs, and pork chops). I use the MES cold smoker attachment for my 40 MES.
Set smoker to 250 deg. Look for a internal temp of 130 deg. Use hickory or some fruit wood in smoker, rub rib roast with olive oil and Montreal steak season. This 5lb ribeye roast took about three hours to cook.
Hello,
Thanks for all the info my first cook with the MES 40 turn out great. My wife and friends loved the pulled pork and ribs. I followed the 3-2-1 for ribs and the pulled pork sticky in this section.
Hello everyone, I am a Safety Coordinator for a power utility company in Washington DC forlast ten years. Before that I was an Underground Lineman for 19 years for same company. During college I worked at Safeway Foods.