• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Been q'n a long time, my first MES arrived two days ago.


Smoke Blower
Joined Nov 18, 2016
What is this thing!? A hot smoker a cold smoker? Nothing I've found from two good sources indicates it's either.

What is in severely missing is what to do with the temp range, what; 180F to 275F. 

Four recipes in the book and all use 225F?



anyway, do we simply run at 225F or are there techniques that can use the entire temp range.

PS: I'm itching to try this out and it's now Saturday, going to spatchcock two chickens, any suggestions, other wise I'll use 250F until done. Rinse, dry, apply seasoning (salt, pepper, garlic and onion powder).
Last edited:
Joined Sep 1, 2016
With the mailbox mod, I've cold smoked some cheese which turned out great. I set the temp depending on what I'm smoking. Smoked beer can chicken I run at 250 degrees. Pork shoulder butt @ 225. Plenty of  tutorials/recipes here to get you started. 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.