I'm thinking about buying my first electric smoker - the MES40. I have a few questions.
1. How well does it work with meats like Pulled Pork and Brisket?
2. How well does it do "Burnt Ends?"
3. Do you need to get a ANMPS to truely smoke food or just to cold smoke?
Thanks for your input.
1. How well does it work with meats like Pulled Pork and Brisket?
2. How well does it do "Burnt Ends?"
3. Do you need to get a ANMPS to truely smoke food or just to cold smoke?
Thanks for your input.