MES Beginner's Guide

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texacajun

Meat Mopper
Original poster
Feb 23, 2010
236
17
Wichtia KS
In am starting to see a pattern with MES owners.

I am working on a MES beginner's Guide.

Need some input to what should go into it.

some of the topics I have been working on are

1. What model do i buy the 30 or the 40

2. How do i season my smoker

3. what wood do i use

4. cleaning my smoker

5. what do i smoke first

6. problems
 
you could include how to use wood chunks instead of chips.using the ams in the mes.any tips or tricks on how it runs.just some other things i have looked for.looks like a great idea and you have a goood start sofar.
 
If you add something on using the A-MAZE-N smoker, I suggest providing separate advice for doing cold smokes (cheese, veggies, etc.) from the advice for doing hot smokes (ribs, butt, brisket, etc.). When reading advice on the AMNS, it is sometimes hard to tell what should be done differently, if anything, when doing a cold smoke vs a hot smoke.  Things such as how many ends to light, keeping some rows empty, positioning the box inside the MES 30 and MES 40 smoker, etc.  Just my thoughts as a newbie too...
 
If you add something on using the A-MAZE-N smoker, I suggest providing separate advice for doing cold smokes (cheese, veggies, etc.) from the advice for doing hot smokes (ribs, butt, brisket, etc.). When reading advice on the AMNS, it is sometimes hard to tell what should be done differently, if anything, when doing a cold smoke vs a hot smoke.  Things such as how many ends to light, keeping some rows empty, positioning the box inside the MES 30 and MES 40 smoker, etc.  Just my thoughts as a newbie too...
I will have to talk to Todd about this one. I will definitely add something in the what kind of wood do i use section referring to the A-MAZE-N smoker.

Thanks for your input

Jake
 
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