Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
That's what it is. Here's a post from a couple years ago showing it in detail.
http://www.smokingmeatforums.com/t/144663/paver-bricks-in-char-griller-pro-smoker#post_1015771
I would think it does it this way so the heat unit stays on long enough to keep the chips smoking. If it was only coming on for short bursts to maintain an exact temp they probably wouldn't burn right. Just a guess.
I did a little test last night when I made a small meatloaf. It did look like I was getting better airflow when I put it in with the burning part to the back. Took right off.
Got a question that sort of goes with this. When placing the AMNPS when lit do you position the burning end to the front of the MES or the back? Does it matter?
-7 near Chicago recently and we made spatched chicken and two slabs of ribs for lunch. These things are very well insulated. I haven't needed to even at these extremes but some say to warm up the controller box with a hairdryer if it won't boot. Getting up to temp hasn't been a problem. My...
There is about a 15 degree difference on the low side between the controller temp reading and my Maverick 733 but surprisingly there is only about a 2 degree difference on the meat probes. All my friends MES probes are WAY off. As much as 20 degrees.