HI Smoking Meat Forum,
I recently upgraded my MES analog to the digital MES 30 (1st gen) and am very happy with it so far. Because it's working better than my analog, the chips are actually smoking, but I think they're burning too fast. I've read a lot of different posts saying "if you can smell the smoke, the meat can too", but I want to make sure that black smoke doesn't mess up the meat.
Can any experience MES30 owners give me advice on how I should be loading chips, and what type of smoke I should be concerned about? I'm looking for thin blue smoke, but want to know the tricks of the trade from the masters.
Thank you in advance,
Brian
I recently upgraded my MES analog to the digital MES 30 (1st gen) and am very happy with it so far. Because it's working better than my analog, the chips are actually smoking, but I think they're burning too fast. I've read a lot of different posts saying "if you can smell the smoke, the meat can too", but I want to make sure that black smoke doesn't mess up the meat.
Can any experience MES30 owners give me advice on how I should be loading chips, and what type of smoke I should be concerned about? I'm looking for thin blue smoke, but want to know the tricks of the trade from the masters.
Thank you in advance,
Brian
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