First good smoke taste on MES

[BrianGSDTexoma]

I had not been happy with the smoke flavor on the electric using the pellet tube with lumber jack pellets. Food always smells good but not much smoke flavor. Was so windy I decided to just use MES instead of wsm. I cooked lower temp than normal this time because of cured pork loin. They where cut for pork steaks probably 2 years ago and been in freezer since so decide to try to make Canadian Bacon with them. Also cured some chicken breast and threw in some beef ribs. The food has a real good smoke flavor this time. Maybe the key is to smoke at lower temp.

 

[smokerjim]

looks good from here.

 

[SmokinAl]

Everything sure looks good!
Al

 

[mike243]

looks great to me, running at lower temp and more moisture may help with smoke flavor, I always use water in my MES and as long as I keep chips chunks or such in the tray for the first 3 hrs there's plenty of smoke. replenish about every 45 minutes or less with chips or chunks is my method.

 

[BrianGSDTexoma]

looks great to me, running at lower temp and more moisture may help with smoke flavor, I always use water in my MES and as long as I keep chips chunks or such in the tray for the first 3 hrs there's plenty of smoke. replenish about every 45 minutes or less with chips or chunks is my method.

I do love my WSM but sometimes using the MES just easier. Everything tasted so good this time. From now on will just run the MES at 225 when using it. At least it set and forget when using the pellet tube. I have the channel one but have not had good luck with it other than using dust in the mailbox for cold smokes.