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smoking rookie

post #1 of 6
Thread Starter 

Hello all - Shawn from Pennsylvania - first time smoker bought a MES 30 and love it. First batch after seasoning the smoker was ribs, then ham and now have chicken thighs smoking. Great information and the pics are great too. Here is my first smoke did 2-2-1 no rub just wet sauce last hour  - good smoke flavor used oak wood chips and some of my own slab pieces (last longer). Didn't get pics of the ham but it was great also.

post #2 of 6

I'm hungry now - looks awesome

post #3 of 6

texas.gifHello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   



post #4 of 6

Welcome to SMF from Kent Island. 

post #5 of 6
Welcome wastin. Looks like you got a heck of a start on some great smoked meat. Glad you figured about the bigger smoking pieces for the mes. Small chunks are great for the chip tray. Lasts longer and better flavor.
post #6 of 6
Thread Starter 

Hello RdKnb,,

 I should have been more specific as I'm from southcentral PA just over the MD line off 83 and go past Kent Island many times as we have a place in West OC MD. Thanks for the introduction.

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