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Switched from water to sand for my second ever use of my MES 30" and noticed the temp didn't swing very much compared to the first time when I used water. First time had 20+ degree swings on either side of set point. With sand in the water tray, it didn't swing more than 5 degrees on either side...
Yep, no issues cutting them in half. I'm required to in order to get them into my MES 30". Three racks on the lower levels and two chicken breast pieces with bones on the top. This was about half way mark.
I already am. My second smoke was ribs and chicken (sorry, haven't posted Q-view yet) and it converted a family member from "I hate ribs" to "When are you making those again?!?". Here's a tease of the upcoming Q-view.
The first time I used my MES 30", the temp ranged wildly (+/- 20 degrees or more from set point). The second time, I didn't use water in the water tray. I used sand instead (clean play sand) and the temp didn't vary more than 5 degrees either way. I haven't verified how accurate the set point...
Hello all!
New smoker here, recently received a 30" MES (Bass Pro Sportsman Elite version) as a gift. Used it for the first time this past weekend for some braided pork loin. It was delicious. I look forward to learning more about using this smoker and trying different cuts of meats, rubs...