Hello, my name is Chris and I am new to SMF. I am a NYC Firefighter and there are some pretty good cooks in my firehouse. I have had some pretty good smoked meat in the last few months, and I want to take a shot at smoking myself. I have smoked ribs, pork shoulder, beef ribs and chicken on my Weber kettle grill with moderate success due to the difficulty of maintaining the low temperature. I just bought a 30" MBES yesterday with the hopes of better success due to the more stable heat source.and it is being broken in/seasoned as I type. I rubbed up a couple of half chickens last night and threw them in the fridge last night and will be throwing them on as soon as shes done. I look forward to picking up some tips from all of you "seasoned" smokers!
New member from Monroe, NY
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Hello Chris and welcome to SMF! I have an MES 40 and the one suggestion I would make is to check the actual cabinet temperature against the set display temperature. They have a tendency to be off.
Would you mind updating your profile to include your location? It helps to know where you are when answering questions and such!