Since we know that there are variations of temperature on location and rack of the MES smoker, how would your position your meats if you were smoking the following with a MES 40 (Gen 2.5) smoker?
Three racks of St. Luis Ribs (3-2-1 method)
2 Tri-tips
Controller is set at 225, but as usual 1st and 4th rack are hottest.
Also, can you smoke two racks of ribs on the same rack?
Three racks of St. Luis Ribs (3-2-1 method)
2 Tri-tips
Controller is set at 225, but as usual 1st and 4th rack are hottest.
Also, can you smoke two racks of ribs on the same rack?