Also….in MES w/ wood chips….
vents open closed or 1/2?
so no liquid in pan at any point?
Fat side up or down?
or flip part way thru?
thank you for the help
Top vent wide open.
Water not needed.All water will do is turn the inside into a dripping mess.
I've done them fat up and down and have seen no real difference.
No need to flip.
A must have for future smokes is a good quality multi-probe thermometer.You'll get more accurate temp readings for the smoker chamber and food temp.The stock MES probes can be innaccurate.
A great accessory that will eliminate the constant need to continually add chips is to use an
Amazen tray or tube.These burn pellets/pellet dust and can give you 10+ hours of smoke.
Hi there and welcome
D
Dwayne&Heidi
!!!!
Normanj has fantastic info for you.
All of us MES guys make 2 additional purchases to make amazing BBQ and make life easier.
1. A Dual probe (or more probes) Wireless Remote Thermometer. A 2 probe minimum but I honestly feel like you need a minimum of 4 probes and if you can get a 6 probe version you are golden. You use probes at rack level to know what the REAL smoker temp is (MES probes suuuuuck and are always off) and a probe in the meat. So multiple racks in use or knowing heat across a rack takes multiple probes for smoker temp. Then meat on multiple racks or multiple pieces of meat takes multiple probes too. You see why 4-6 probe is better
2. The A-Maze-N Pellet Smoker (
AMNPS) tray or tube. This little contraption holds wood pellets for burning and producing smoke. The tray can produces smoke for up to 12 hours and the tube for up to 3. The design produces perfect Thin Blue Smoke (TBS) with little hassle or attendance. So you can set and forget the smoke generation.
Also sold at Home Depot and Target.
A 20 pound bag of wood pellets lasts a loooooooooooong time when used with the
AMNPS to produce smoke.
With those 2 items (and wood pellets) all of us MES guys can set and forget our smokes and make outstanding smoked food! I do briskets and pork butts all the time over night. I start at like 9pm and ensure it's going well for a couple of hours then I go to bed.
The
AMNPS produces perfect smoke for 12hours. The thermometer lets me know how the smoker is heating and the alarms alert me if the smoker drops too low or a flare up happens AND when the meat hits the proper temperature for me to check for tenderness.
I just sleep like a baby unless the thermometer alarm wakes me up.
Next morning I wake up and meat is cooking or thermometer alarm wakes me up to manage the meat.
Super simple and wow what outstanding BBQ I make :)
I hope this info helps :)
