Some general and specific questions...

[tender loins]

I'm using an MES/Masterbuilt electric 30 if it matters.

What temps are needed to get smoke from wood chips, either dry or soaked?

Can you use an MES and smoke overnight? I want to try a butt and let it go from say, 12am or 1am until late morning (10am-noon.) Is this possible to do successfully without being there to spray or foil? Will it get too dry? It's about 7.3lbs... 11 hours I believe @1.5hrs/lb.

If this butt is all I'm smoking, which shelf do I use?

How much do I open the top vent? If ambient temps matter, it's 54F now and lo is supposed to get down to 48.

I have a probe thermometer with a cord but never used it yet and don't remember if it has a remote/pager. If it does I'll set it & then go foil it but if it doesn't, should I smoke at a lower temp til morning when I can get out there?

Is it "safe" to smoke it at lower temps longer, and will I get smoke at lower temps?

On the MES, it arrived with the trays in different directions--the bent up lip on some shelves were at the rear, some were at the front. Is there a correct direction?

Thanks for any help & looking forward to Q'ing & taking pics!

 

[ronp]

If you can get 4 -6 hours of smoke, just put in the drip pan with liquid and foil. Go to bed and have the smoker set at 190 -200. Make sure you set the timer for 24 hours.

Top shelf is good with a drip pan below.


I think all shelves will fit the same. I have mine with the bent side up in the front I believe.

If you can get 4 hours of smoke before midnight just do the above and you can close the damper to save electric. I use this method all the time with great success. Normal smoke I have damper wide open except at the beginning to get temps faster.

I wouldn't smoke lower than 225' just for food safety reasons.


Hope This helps.

Ron

 

[jbchoice1]

my experience with shelves with lips on them is that they typically go to the back so food will not roll off the back of the rack...

 

[meat-man]

Hey brother go to this link http://www.smokingmeatforums.com/for...ad.php?t=22396


I have a MES and I love mine. I use saw dust in mine I put a pan of dry dust down then I have some wet dust I put all over the top of the dry. As for what rack to set the but on I put mine on the one lowest one , it was closer to the heat and smoke, I don't know of that matter but it worked for me. And I foiled mine a few hrs into it, and I would highly recommend that you use foil as well.

Hey keep me posted on how this turned out for ya good lck and good smoke !