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I have one of the older 30" models of MES from QVC, Model #20070410. It has the single vent, measuring about 3/4 inch in diameter (non adjustable,always open). The chip tray with lid, has to be filled by opening the front door and holds about 2 good handfuls. It has three racks and the analog...

Thank you all for the advice. The butt was 6.5 # . I do have a recipe for a finishing sauce and planned to make that available for those who would like to use it. I'm going to go pull it now and will use all the bark. I do have about 10-12 oz. of the "foil juice" and will sure use it. I love...

I have just finished smoking and resting my first butt and the flavor and fall of the bone is great. I used Jeff's rub and apple juice. My question has to do with the bark. When I sampled a piece with bark on it, the bark was pretty strong and a little hot. I like it, but I'm not sure...

I am smoking my first "butt" of about 7# and using the methods discussed so well on this site. I have never pulled pork, so am unsure as to how to end up with the right texture. I would appreciate any and all advice re: shredded vs. chunky and how to achieve it. Thanks loads, Dale

Thanks everyone for making me feel so at home. I can see that I will be able to learn so much, so fast, compared to what it would be like without this kind of help. Dale

Thanks for the info. What about on the bottom end ? Do we have to check the freezing or near freezing temp. for accuracy too or just assume it will be off by the same amount as the boiling point is.?

I just received the ET-73 and upon reading the info and "putting things together" (very little), I am finding that the probes are reading about 7-8 degrees to high and there is a 5 degree difference in the "cooker" probe and the "food" probe. Is this common, and do I just need to find out...

I just have my first smoker, a 30" MES. I am 75 years young and have as other hobbies, no-knead bread making, scrollsawing and photography. I used to play golf and trail-ride, but arthritis and a hip replacement have curtailed that activity quite severely. I am looking forward to learning the...

Brutal GP, that is a great looking meatloaf. Thanks for the inspiration. I can hardly wait to get mine going.

Thanks all, for your helpful hints, recipes and advice. What a great site and thank you for making me feel welcome, Dale

I am new to smoking, have a 30" MES and would like to do a meatloaf. Would appreciate some guidance on: smoker temp., kind of wood chips, meat internal temp. and any other thoughts you might have to help. Thanks in advance.