Hi all. I have an MES 30 and seem to have a lot of problems maintaining any smoke at temps under 250 or so. I've tried soaking the chips as well as dry chips but I just don't seem to be able to get a consistent flow of smoke going. That's all fine for jerky since I don't want that to be too smoky, but have been somewhat disappointed in things like pork shoulder and beef brisket.
Any hints or tips? What's an AMNPS? Will it help?
Thanks in advance,
Deb
Any hints or tips? What's an AMNPS? Will it help?
Thanks in advance,
Deb