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Oh I see. What happens to the drippings?

Sorry but I do't get it. Where exactly does the tray go in the MES? How do the pellets drop to the heater tray? And how do those tubes work?

Does that go inside the MES?

Yes, I butterfly or spatchcock the chicken. And Yes, I just use an instant read thermometer.

Just wanted to know how you guys do it. I've been smoking a whole chicken (Ave 4-5 lbs) for about 3 hours at 240F on my Masterbuilt Electric Smoker. Seems like it always needs more time as the bones are still a bit red. Should I extend the time another, say, 2 hours making it a total of 5 hours?

I've had my Masterbuilt digital smoker for almost 3 years. The meat probe, which I rarely use, died this fall. Its just shows 315F. I tried the calibration Masterbuild suggested but it did not fix it. Basically stick in in really hot water for about 3 minutes then to ice for another 3 minutes...

I was at the grocery yesterday and they were selling the $5.99/lb Bell & Evans Fresh Organic turkey for $0.99. Only thing is they were averaging 23 lbs. I really been wanting to smoke a turkey so I got one and had them split it in half. Plan to smoke this Christmas.

My only complaint about the MES is the digital meat probe. Its stuck at 315F. Unfixable unless I change it but I think Ill just use my instant digital probe.

Peadoodly??

Thanks Scholts.... but I don't think I'm spending any more $$ on another smoker. And am fine with feeding the MES. I only feed it once or twice anyway bc I do not want the meat "ever=smoked".

I smoke using either the Masterbuilt Digital Smoker, Little Chief Electric Smoker, Or the Gas Grill. I like the Materbuilt overall since I can pretty much smoke in the middle of winter and "set and forget". Although I have to refill the chips once in a while.