New member here from Palomino Valley, Nevada. About 30 miles or so NE of Reno.
I've been a BBQ fan for a long time and have gone through many different grills/smokers. My wife likes to talk about my BBQ graveyard in the back.
The reason I joined is that I've recently gotten into sausage making and just purchased a little MES 30 gen 1 unit to do some easy smoking of the product.
I do tend to do most of my smoking of meats though on my weber kettle grill with and IQ110 controller unit.
I've also got a frankenstein smoker cobbled together from a New Braunfels Guadalupe grill and a home made firebox on the side.
Looking forward to getting some tips on smoking and curing meats, and mods to do to the little MES