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Hello from the Mile High City

post #1 of 8
Thread Starter 
Just signed up, but have enjoyed this sight for a few months now. Currently using an MES 30, a Weber Genesis, and a very sturdy home home built side draft. Have been grilling and smoking for 20 plus years, worked my way through high school and college cooking in some pretty high end restaurants. I know my way around a grill, but smoking had always been nothing more than a hobby. I stumbled across this site, and now it has become a passion (obsession). I have learned so much here that I am now smoking about twice a week. Thanks all, it's killing my brew time..biggrin.gif
post #2 of 8

Welcome to the forums, Jimmy!  You'll like it here... its the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks who really enjoy helping one another.  Looking forward to your input here, and just ask when you need anything, and someone here will surely have the answer.



post #3 of 8
Thread Starter 


The wealth of knowledge here is amazing. I enjoy that there is so much willingness to share. It's like, I'm  going to help you, because when I come to your house for dinner,  I want it to be good!!! I have a 10.5 lb packer going right now on the MES30. Been up since about 4:00. Things are looking good, having a trouble keeping the AMTS going, it's an altitude thing. Can't seem to get enough of a draft right now.

post #4 of 8
Thread Starter 

Figured out the AMTS. I have been lighting it form the end where the pellets are loaded. After some screwing around with it, I decided to hang about 4" off the edge of the top of the platform, and light it from the bottom. Duh.. heat rises, right? Thing looks like a train now! Happy camper!

post #5 of 8

welcome1.gifto SMF!  We are so glad you joined us! 


We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.


If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per Jeff. Not that you have done anything wrong....just a little bit of FYI for new members!


If you need any help roaming around the forums....just holler!  Happy to help out!



post #6 of 8
Thread Starter 

Thanks Kat,

I will check out all the rules and regulations. I would like to post some pics of this Q, it's looking good. Hit the stall at 171 degrees according to the Mav-732, about an hour ago, still sitting tight at 171. Should see some movement in the next half hour or so. This is a good time to take the dog for a walk, come home and hit the shower, and start getting ready for guests later.





post #7 of 8
Hi Jim! welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 1,000,000 posts describing it! Yea that’s right over 1,000,000!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

We have an ”Articles” section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

You might want to check out ”Jeff's Free 5 day E-Course”, it will teach you all the basics plus a whole lot more!
post #8 of 8
Thread Starter 


Four and a half days later, I have finished reading the "Terms of Service". I do solemnly swear that I will not violate these terms. I came here only because I share a passion for good smoked food, and a desire to share said food with good friends. I think we can all relate to that.

The brisket I was smoking, when I decided to legitimize my association with this forum, turned out "very good", but not "great" IMHO. I was

intent on taking some Q-views to post, but guests started arriving, and..nuff said. Anyway, the guests loved the brisket, "best ever", etc., etc.

However, I was in Austin for a Family Reunion in June, and had the best brisket I have ever tasted, and mine paled in comparison to that.


Could it be that the Chef can never appreciate his own creation as well as others do? Is this normal? I know we are always our own worst critics, but there was something really special about that Brisket in Austin. So I have decided not to "Cave In", but rather to push forward,

until I am truly happy with the finished product. I don't think I will do brisket on the MES30 again, I love the simplicity of the unit, and  have been happy with everything else I have done on it.


I think on future brisket smokes, I will go with the large side draft, and strictly wood fuel. It is a chore to maintain temps, and constantly feed the beast, but I have produced some very good product using it, and I think if I study, work hard, and execute, it is my best opportunity to master this thing called BRISKET.


Sorry for the long post,



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