Hello everyone,
I'm pretty new to smoking, have had a webber smokey mountain 21? for years and works great, there are a few chalanges at Colorado altitude to keep temps up but manageable. I just bought a MES for simplicity when I dont want to babysit all day.
First impression are it's okay but I'm going to need a smoker box, filling that little tube every 30 minutes to an hour I might as well be using my WSM. The temp is pretty constant with a can on the chimney to block the wind. Without i was hitting 325 plus on the pre season with open vent.
I did some baby back ribs yesterday following the 2 2 2 method at 225 and they weren't fall of the bone so I'll up the temp to 250 next time.
I currently have a brisket resting after it's cook and can't wait to cut into it. Its a 10lb I cooked at 275 and monitored temps with my ink bird 4 and was at 255 to 265 for 9ish hours. Final temp of 201, it sat there for an hour and didn't rise so I'm hoping it didn't dry out.
There is tons of info here and I'll be reading and posting a lot I hope.
Bill
I'm pretty new to smoking, have had a webber smokey mountain 21? for years and works great, there are a few chalanges at Colorado altitude to keep temps up but manageable. I just bought a MES for simplicity when I dont want to babysit all day.
First impression are it's okay but I'm going to need a smoker box, filling that little tube every 30 minutes to an hour I might as well be using my WSM. The temp is pretty constant with a can on the chimney to block the wind. Without i was hitting 325 plus on the pre season with open vent.
I did some baby back ribs yesterday following the 2 2 2 method at 225 and they weren't fall of the bone so I'll up the temp to 250 next time.
I currently have a brisket resting after it's cook and can't wait to cut into it. Its a 10lb I cooked at 275 and monitored temps with my ink bird 4 and was at 255 to 265 for 9ish hours. Final temp of 201, it sat there for an hour and didn't rise so I'm hoping it didn't dry out.
There is tons of info here and I'll be reading and posting a lot I hope.
Bill