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Chapel Hill TN smoker.

post #1 of 8
Thread Starter 

Hi everyone, I am pretty new to smoking, and my primary interest is pork.  I have a MES.

 

I also would like to occasionally use it for fish, chicken and turkey.  And when i get up the nerve will probably try jerky and brisket later.

 

I love pulled pork, pork loin, and ribs though, and that will probably be what I stick with until I gain more confidence.

 

Do you soak the wood chips in the electric smoker though?

 

Thank you for any and all tips and suggestions.

post #2 of 8

Hey diamond12-Welcome to SMF. Glad that you joined us.  Most of the MES users here will tell you to forgo the soaking of the wood chips because you want smoke and not steam. And most will tell you to forgo go the MES tray altogether and get you one of Todd Johnsons amazing smoker trays.

 

Your MES will do everything that you have listed-you'll only be limited by the size of your MES unit.

 

Please take a minute and go to your profile page and list your location.

 

Thanks~

post #3 of 8

Welcome to SMF! 

 

Gotta agree with Dutch the AMNPS rocks!!

 

If you do use chips don't soak them.

post #4 of 8

Hello and welcome to SMF! I have an MES 40 and love it. I make more jerky on it than anything else it seems and it certainly isn't hard to do. Good luck with all your smoking!

post #5 of 8

Welcome aboard!

 

Good luck and good smoking.

post #6 of 8

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 #7 of 8
welcome1.gif
post #8 of 8

welcome1.gifto SMF - gotta agree with the others - ditch the MES tray and get an AMNPS 

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