Hello and already a question

[eracer]

Hey, long time reader, first time poster...
Located in Minnesota
Just got a MES 30 for my birthday

Been reading opinions both ways about soaking wood chips or not. Also on vent open or closed.... My first attempt was yesterday, I didn't soak and left the vent open. My results were food that tasted more like burning wood smoke rather than the flavor of the hickory, I hope that makes sense.

My initial thought is the open vent allowed too much air and the chips basically burned. Which is why I would wonder if soaked chips would work better... But they would inevitably do the same once they dried out. So please, any guidance or suggestions for next time.

I was cooking at 225 for 2 hrs if that matters, about have a chip loader at a time... they'd be out of smoke in 30 minutes.

 

[joe black]

The exhaust vent should be wide open and the chunks should be dry. (I prefer chunks to chips if your cooker will handle them.) Maybe you could cook a little hotter. That would add more intake air and move more smoke over the meat rather than allowing it to linger.

That's my $0.02 worth and I would yield to anyone more familiar with your style of cooker.

 

[sportgd]

I have an MES 30 too and I was really annoyed with the chip loader so I built a mailbox mod and got an A-maze-n tray... I also keep the vent wide open except for days with insane wind... good luck, enjoy it!

 

[submariner]

Welcome and there are a ton of MES users to help you out!!!!

 

[SmokinAl]

Welcome to SMF!

Most of the MES guys use an Amazen tray in their smokers.

It gives nice clean smoke for hours without refilling.

http://www.amazenproducts.com/

Al