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New Owner Needing Help - Page 2

post #21 of 26
Thread Starter 
Quote:
Originally Posted by bgosnell151 View Post

You can tell by the temp. If you haven't done the 5 day ecourse, I suggest it. It has a breakdown of what temps you should bring each type of meat to.

Sounds like an infomercial.

 

Thx

post #22 of 26
Sorry about that... it wasn't meant to be. But for instance if you are slicing a pork shoulder, you want it one temp vs if you are pulling the pork. It was simple and had a great chart. Probably still sounds like an infomercial, but it was free and I have nothing to do with this site, just some friendly advice.
post #23 of 26
Thread Starter 
Thanks a bunch. ......where do you go for more information?
post #24 of 26
Quote:
Originally Posted by xzebra View Post

One big question I have is how do you know how long or how much to smoke your meats?
Here is the link to it
http://www.smoking-meat.com/smoking-basics-ecourse
post #25 of 26
Thread Starter 
Quote:
Originally Posted by bgosnell151 View Post


Here is the link to it
http://www.smoking-meat.com/smoking-basics-ecourse

Thanks a lot for you help.  I ended up getting the PDF.  

I thought this would be best for a newbie like I.

post #26 of 26
Quote:
Originally Posted by xzebra View Post

Thanks a lot for you help.  I ended up getting the PDF.  
I thought this would be best for a newbie like I.
I am in the same boat... in fact, I won an MES 30 at work and it hasn't been delivered yet. So you are probably ahead of me.
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