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Another new guy

post #1 of 15
Thread Starter 

My name is Dick & I retired about 1 1/2 yrs ago to Lake of the Ozarks in Missouri. I fish whenever I can get away, and get in bass tournaments every once in a while.  Actually came in 1st place in one back in Springfield IL. I'm originally from St Louis. I like to cook things on the grill and have been smoking meat off and on. I've had a Pro Char-Griller for years which is great for grilling with its adjustable charcoal bed and cast iron grills. Smoking is more of a challenge but I've actually produced some very good ribs and pork butts for pulled pork. The problem with the griller is keeping a constant temp., esp when its cold outside.  I've read some of the threads about the modifications people have done and was really impressed (I haven't modified anything). Recently I purchased an MES30 from Lowe's at a  clearance price and really like it so far. No more battling the temp variations!  

I've got to admit I'm a little uneasy doing this as I've never been in a forum before. I'm not sure if I'm even in the right place, so will end this now to see what happens.

post #2 of 15

welcome1.gif to SMF, great place, great people

post #3 of 15

Welcome to the forum horners hollow!  You are definitely in the right place to introduce yourself, so no worries!


As for being apprehensive about joining this forum... don't sweat that one minute.... this site has a bunch of great folks that know A LOT about smoking that will help you out in a flash with your questions!


Whole bunch of fellow smokers here… you'll have plenty of company!



post #4 of 15

Hello Dick and welcome to SMF. You are doing great. The background info is good and we are glad to have you here with  us. If you have any questions just post away and someone or a lot of us will be along to answer you

post #5 of 15

Hello Dick and welcome to SMF! Great folks, with lots of knowledge as well as lots of info!

post #6 of 15


First off welcome to SMF there Dick. You'll really like this place for there are a bunch of really good folks here that would just love to help you with just about anything to do with smoking meat. Then if you have any questions you just post them here or yu can try in chat for a faster answer. If you are really new to all of this I would recommend that you look up and take the e-course. It is free and it will also give you the basics on smoking. So with all that said now go and get something to smoke.


Welcome To Your New Addiction

post #7 of 15

Welcome to SMF Dick! Glad to have you aboard!

post #8 of 15

Welcome to the SMF Family...Lots of friendly people so no need to be shy...JJ

post #9 of 15
Thread Starter 

Thanks all for the warm welcome!!

post #10 of 15

Welcome aboard, Dick!


You are in the right place in so many ways!


Good luck and good smoking.

post #11 of 15

welcome1.gif to SMF. You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. I suggest you take  the 5 day e-course on smoking its chuck full of great info.Smoking  5-Day e-Course

post #12 of 15


Welcome to SMF glad you can join us.  We are big on Pics and love to help everyone out.  Remember the only question that is dumb is one not asked.  You will not find a friendlier place to talk Que on the web.


You are going to fit in just fine.

post #13 of 15
Thread Starter 

Thanks for the welcome Venture/Sprky, & ECT01. Just returned from a superbowl party in St Louis. I had prepared smoked wings in my new MES30 (1st time use with it). I basically followed Jeffs smoked hot wings recipe but changed a few things and had a minor goof-up. I had never used an electric smoker before so have to get used to it, and it was too cold to

use my Super Pro Char Griller smoker. I got the MES up to temp, coated wings with olive oil, and dumped in some Hickory chips. After 30 min I checked for smoke, yep still smokin, checked again at 45 min, still the same, 1 hr still the same, at 1 1/2 hrs when I was taking them out I realized what I thought was smoke after 1/2 hr was actually STEAM! Sure looked like smoke at nite with poor lighting.  I then popped them in the broiler for a few minutes on each side (the down side took longer as the skin was not near crisp). Then I coated them with Jeff's Special wing sauce & used a little more Franks original sauce & put them back in for several minutes on each side. They turned out with a nice smoked flavor after all & I got many kudo's at the party.

Afraid I'm not real good with Pic's yet, that will come later.

post #14 of 15


post #15 of 15


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