Congratulations on your MES.
A couple of suggestions from another MES owner who has used it only a few times, if I may.
First, understand that he unit's heater is controlled by both the Set Time and Set Temp limits AND from all I can figure out, you are required to set both to make the heater come on. Doesn't sound too complicated or important, right? Well, if you don't put enough time on the Set Time clock it will turn the heater off before you reach your desired temp. At least, that has been my experience. If there is a way to do it differently, I haven't learned it yet. Maybe some more experienced MES user will set me straight or confirm my point. The danger would be if you are cooking poultry and don't get enough heat and the meat sits too long. You might be breeding harmful bugs and not know it.
Second, get the
AMNPS!!!!!! And while you're at it go ahead and buy pellets of all the types he sells. You will drive yourself nuts trying to keep the chip burner on the MES supplied with chips. DAMHIKT. IMO, buying the MES without buying the
AMNPS and using pellets is like buying a new car without buying any gasoline for it . . . . looks damned good but don't serve well at all.
Third, do ribs, pork and beef before you try poultry. You need to be thoroughly familiar with using the MES before doing poultry because the danger of salmonella is greater with birds. The maximum temperature I can set on my MES is 275*. That means that it takes a pretty long while to get even small birds up to 165-170* IT, never mind the 180* that the guides say you should achieve.
As for crispness of skin on poultry, I agree that using a grill or your inside oven broiler is probably the best solution. I don't eat the skin on chicken as a matter of preference; so that is not so important to me. I did find that rubbing good oil (EVOO) onto and under the skin directly on the meat gave good results. I guess crispy skin is a relative term.
Enjoy your first smoke!
