I'm a pyro caveman and only enjoy smoking with a stick burner, so I've never even considered an MES.
Lately I've done several multiple meat smokes and to make room for the other meats I'll pull my briskets off the smoker and wrap them in butcher paper to finish in my ovens at home and deliver the meats in trays. I used to finish them out at a tailgate in roaster ovens but that makes em too much like pot roast!
Next month I have a smoke for 150 at a field office, no ovens!!!
Any feed back on using an MES out in the field / parking lot to finish briskets???
And what about the propane units???
Lately I've done several multiple meat smokes and to make room for the other meats I'll pull my briskets off the smoker and wrap them in butcher paper to finish in my ovens at home and deliver the meats in trays. I used to finish them out at a tailgate in roaster ovens but that makes em too much like pot roast!
Next month I have a smoke for 150 at a field office, no ovens!!!
Any feed back on using an MES out in the field / parking lot to finish briskets???
And what about the propane units???
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