Hi all,
I stumbled on this forum a few days ago and have been quite busy reading through the posts.
I am Tom from Cheshire Oregon. I have been smoking for about 5 years with a Little Chief that I had modified with a Big Chief element. It would do a fairly decent job and I was able to made some good ribs, butts, briskets, salmon and oysters. In the last year, it got slower and slower and finally a few weeks ago, just as I was starting to smoke some Tri Tip for a chili cookoff recipe, it died. I was not too heartbroken as it was too small for my needs. My lovely wife said it was ok to get a new smoker, but we did have a budget. After much back and forth, I finally decided on a MES 40", which arrived earlier this week. Reading through most of the posts on MES, I feel pretty confident that I will be able to be successful first time out.
My wife and I are homebrew beer and wine makers (we have a 320 vine vineyard) and we do a lot of sausage, ham and bacon. My wife is also food safety certified.
I have not been good about taking pictures for Qview, but here are a few from some Buckboard Bacon I made a few years ago.
Cheers,
Tom
I stumbled on this forum a few days ago and have been quite busy reading through the posts.
I am Tom from Cheshire Oregon. I have been smoking for about 5 years with a Little Chief that I had modified with a Big Chief element. It would do a fairly decent job and I was able to made some good ribs, butts, briskets, salmon and oysters. In the last year, it got slower and slower and finally a few weeks ago, just as I was starting to smoke some Tri Tip for a chili cookoff recipe, it died. I was not too heartbroken as it was too small for my needs. My lovely wife said it was ok to get a new smoker, but we did have a budget. After much back and forth, I finally decided on a MES 40", which arrived earlier this week. Reading through most of the posts on MES, I feel pretty confident that I will be able to be successful first time out.
My wife and I are homebrew beer and wine makers (we have a 320 vine vineyard) and we do a lot of sausage, ham and bacon. My wife is also food safety certified.
I have not been good about taking pictures for Qview, but here are a few from some Buckboard Bacon I made a few years ago.
Cheers,
Tom
