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New From Central Texas

post #1 of 6
Thread Starter 

I'm new to the forums and wanted to pop in and say Hey! I am Brian from Central Texas. I have been smokin for quite a few years. Most of it has been with your traditional firebox smoker. I have smoked on manufatured and homemade as well. You learn over the years that this nothing more than primitive art at its tastiest! My most recent cooker was a Char-Griller Duo. This was pretty nice for an all-in-one pit. I am very happy to announce that I have just today added to my cooking arsenal. For Father's Day (Early) I received the 40" Stainless Masterbuilt Electric Smoker.....I am STOKED...no pun intended!! I have never smoked on an electric smoker so this is sure to be an adventure. If anyone has tips or questions or just wants a chat please feel free to hit me up. Until next time Smoke it UP!

post #2 of 6

Hi Brian!  Thank you for joining the SMF Forum!

 

1) Please include your location in your profile (if you haven't already) so others know what part of the country or the world you are in to better offer advice for your climate.  Thank you so much!

 

2) At first, your posts with pictures (we call it Qview) are held for moderation, at least the Qview is.  Please do not post more than once!  We check for these multiple times a day and clear them for posting as fast as we can.  Once cleared, they will automatically appear; please have a bit of patience while we prevent unauthorized spammers from invading our site.

 

3) Please abide by our Terms of Service:  http://www.smokingmeatforums.com/a/terms-of-service

 

4) Thank you so much for choosing our forum!  There is plenty of information to discover; one way is the 2nd line from the top labeled in light grey, "Search Forums, Articles, Reviews and More!" - this is the gateway to our search engines!  And, don't hesitate to ask questions!  Thanks again!

 

post #3 of 6

Hello Brian and welcome1.gifto SMF - glad to have you here 

post #4 of 6

Hello Brian and welcome to SMF! There are several members here that own MES, including myself. Unless it's changed since I purchased mine, the MES puts out little if any smoke at temps below 200*. You also want to invest in a good meat thermometer as well as one to check the actual cabinet temp. The set display temp is generally off from the actual cabinet temp. For example, at set temps above 200*, my actual cabinet temp is 22* cooler. 

 

They are great for cured jerky, snack sticks, summer sausage etc, when you want temps below 180* or even cold smoking when you add one of Todd's smoke generators, 

http://www.amazenproducts.com/

post #5 of 6

Welcome, AUSTIN!    Another Texican Smoker!!!!

 

Rockport here, you'll love this place, and learn LOTS!!!!  ( I sure have!)

 

Don't be afraid to ask questions, there is a LOT of knowledge here, and a LOT of good advice.

 

SOOOOO........Welcome and good smoking,  &  'Smoke 'em if you got got 'em' !!!

 

Larry


Edited by WINGNUT - 6/16/12 at 5:37pm
post #6 of 6
Howdy, Brian!

As you can see, I'm in Temple - also Deep in the Heart of Texas. My tools include an MES40 that I got before Thanksgiving last year and a tamale pot smoker made from a Weber Smokey Joe Silver plus a Weber Kettle 22.5" OTG. The last 2 use charcoal and chunks of wood for flavor.

Since you asked about the MES40, let me tell you what I've done with mine. First, buy the AMNPS from Todd Johnson here on the forum. It is a first class smoke generator and works beautifully with the MES. It is much much better than the chip burner built into the MES. Many MES owners have pulled the chip heaters out altogether relying on the AMNPS. I also bought a 12x12 ceramic tile at Lowe's and placed it on top of my heating element (covered in foil, of course). To control wind currents blowing directly down the outlet vent, I bought a 3" heating vent elbow and just jambed it down the opening around the existing opening.

Hope this helps!

Welcome to the best smoking forum on the www.
-rh
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