If you're comparing the MES meat probe to your MES readout, you might want to try it in a piece of meat, with a Maverick probe in the piece of meat too. I found my MES meat probe to be accurate in meat, but not in the air (smoker).is there any reason to not just cut the MES meat probe right off the unit? Its pretty much just in the way.
You probably had heavy smoke, if the smoke was too strong.
First time smoker here! I bought the 30" MES from Amazon. Tested it with a turkey breast this weekend. I brined it but did not otherwise season it as I wanted to test just how smoky it would turn out. Answer: pretty smoky!!!! I used hickory since that was all I had on hand. It was tasty but the smoke flavor was a little too assertive for our tastes, but mission accomplished! Next time I will use Jeff's rub. Next up, perhaps a brisket!!
Can you tell me what type of ham you smoked (bone-in, boneless, pre-cooked, pre-smoked) and your recipe? I'd like to do one for Easter
I do it the cheap way & the easy way----Also the Best tasting way. I used to buy Double Smoked Hams (cost a fortune). Now I buy the cheapest Smoke/cooked Hams, and smoke them again.You must've read my mind...I was thinking the same thing! Let's hope someone answers and lends their expertise!
Bear