- Oct 14, 2020
- 6
- 7
Smoking a pork shoulder on a MES.
MES with cold smoke attachment.
230 degrees
Using Apple and hickory chips. (Also have some apple bark on the main element to help with some ring)
Meat over a pan of apple juice.
I’m using Killer Hogs rub for the first time. A friend of mine gave me a bottle. Normally I make my own rub, but I felt lazy and I’m giving it a shot. Tastes pretty good on the finger. So I’ll check back in with some QVIEW shortly. Or actually not so shortly. Ha.
MES with cold smoke attachment.
230 degrees
Using Apple and hickory chips. (Also have some apple bark on the main element to help with some ring)
Meat over a pan of apple juice.
I’m using Killer Hogs rub for the first time. A friend of mine gave me a bottle. Normally I make my own rub, but I felt lazy and I’m giving it a shot. Tastes pretty good on the finger. So I’ll check back in with some QVIEW shortly. Or actually not so shortly. Ha.