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  1. smokin k

    MES Fire

    One thing I don't see here in your pics is your water pan. All my fatty drippings go right in there-it protects the wood chip tray...You had the pan inserted with water? That's the only thing I can think of.
  2. smokin k

    Forgive Me-For I Have Cheated..

    SO SORRY I didn't send pics the first time. This is my brisket cooling it's heels after being in the MES for 16 hours at 225 degrees. A BUTTER KNIFE could have cut it it was so tender. Once again my apologies and I'll be filling in personal info ASAP!
  3. smokin k

    Forgive Me-For I Have Cheated..

    I see from time to time on this forum how people complain that they don't get enough "smoke taste" from there MES rigs. I had the same problem. The smoke doesn't seem to penetrate the meat enough. I don't care much about the red ring-but the inside parts of the meat don't seem to have that rich...
  4. smokin k

    The MES and hot outside temps...

    I also had the same situation. The element won't heat up the wood pan if the internal temp is where it's supposed to be... A simple solution I do on hot summer days. I take a beach towel, soak it wet in the swimming pool, wring it out and wrap it around the MES once every 30 minutes or so. It...
  5. smokin k

    Brisket Rub Suggestions

    Hello all- Well I'm getting ready for a 4th of July bash at my place. Planning to smoke a nice brisket-sneaking some Italian sausages in there while it's smokin... But I'm looking for a new brisket rub recipe. Kind of tired of mine. Maybe I could get a few suggestions? Sometging with a little...
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