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Theres a guy with a chimney on this smoker that posted a review on Amazon. I was wondering if anyone had a link to an Amazon page or something that could point me in the right direction to buy one of my own?

Turned out pretty good actually. Forgot to post results. So It took about 16 1/2 hours of smoking for me. The end result was I should have let it smoke another 2 ish hours to make it really tender. It wasn't quite as fall apart as I would have liked. Also will probably try applewood next time...

Update. Now on hour 12 of smoking. Stuck at that 170-degree internal temp I see people talking about. Just keep smoking longer I guess? Cold smoker seems to last about 4-5 hours per chip load. Getting that glorious thin blue smoke I see people talking about.

Yep yep. I have two different external thermometers. One which was the iGrill mini. Cannot overstate on how much NOT to get that thing. Works terribly in the meat. Works decently at ambient temp monitoring. In meat it proved to be almost 30 degrees off at times versus a normal thermometer. I'm...

dogwalker can you post a pic of the voltage controller you got or something? Sounds like a very useful upgrade.

Like the title says I'm about to smoke my first pork butt. Ive got the MES 30 and the cold smoking attachment. Currently the pork is brining. Are there any tips or suggestions to make this come out well? Im hoping the cold smoker attachment gives me a much better smoke than with just the MES 30.

Pretty much like the title says. Bought a MES to make life easier. Currently awaiting the 2 weeks ish it takes for the Masterbuilt cold smoker to arrive out here. While waiting I figured Id give it a good cleaning. Is there any tricks or cheats I can use to speed things up other than elbow grease?