WAWI I would do a pork butt first. I've had an electric, UDS, Egg and always do a PB first to see how it cooks and get the hang of it. Best part is you can't screw up a PB. I take that back. Chickenman has screwed it up. But it's a good starter hunk of meat.

Second that.

Alright, just picked up bunch of baby backs, I'll grab a pork butt and some chickens. Got fish n chips this weekend but monday the smoking shall begin.

Call me when it�s time to eat

Where you been, I got a bad report on joe pool, appears time to head to the creeks

Course ground black pepper. Lots of it. That is all you need to know and I do not think even you can screw this up.

We should see a new appreciation of the bark from WAWI. Pepper really isn't a huge factor to bark. Love me some good bark.

Just know there will be no smoke ring. Has no effect flavour though.

You could use some tender quick.

Not sure about the MES, but when I had a Cookshack you could put a couple charcoal briquettes in the fire box and get a pretty smoke ring.

I will talk to him about that Saturday. He really needs to expand his horizons.

Where can I get the cold smoke attachment. I�ve looked on line but can�t find it.

I do this with a slightly longer pipe. true cold smoke great for smoking cheese.

This is what I use in my MES 30. Using the stock tray and wood chips just wasn't producing enough smoke for me plus you have to add more chips every 45 min. or so. Load this thing up and get 8-10 hrs uninterrupted perfect thin blue smoke. It's a favorite among MES fans.

https://www.amazenproducts.com/product_p/amnps5x8.htm

Do you just put one hot briquette at the beginning of the amazen chain of wood pellets and put the amazen on the bottom shelf of the MES?