Finally getting to the introduction, Hi I'm Bob and live in Merrill WI. Actually the township of Pine River, but the mailing address is for Merrill. I have been lurking around this site for a few weeks absorbing the great info here. I thought it was time I got with the program and join SMF. I have already taken the e-course and picked up Jeff's recipes (they are great). Thank you TulsaJeff.
I have been smoking cured sausage for about ten years now using the original Bradley smoker. That smoker is great for cold smoking. I have read and used my copy of the Sausage Bible so much that most of the sections have separated from the binding and are just kind of held in a group by the cover.
Earlier this year I decided I wanted to try smoke cooking so I start with some baby back in the Bradley, very frustrating. In February of this year we got a membership at the Sam's club in Wausau. I saw the 40" MES there and started bugging the boss about it right then. After trying to do the ribs in the Bradley, I did get them done, the green light was given for the the purchase of the MES. So far things have been going well.
Working on 2 chuck roasts today, started at the beginning taking pics, which I will get posted in the beef section when I get a chance.