~~I had been using this site for a while and after all the great information I decided to join. I already posted a thread about the results from the information I used from this site here is the link: http://www.smokingmeatforums.com/t/155847/mes-30
I am 37 yrs old and live in Nebraska I own a brinkman grill, which don't get used much now that I have a MES 30 smoker. I first got the taste of smoking when I read how to smoke on your grill, so I tried it. I sealed all the gaps with foil and smoke ribs for 6 hrs. They were great and everyone loved them but it was the biggest pain in the @#$. Every time you needed to check it you had to plug up all the gaps again and maintaining the temp was a workout. After that I decided to never smoke in the grill again so I went out and bought my MES 30. When I smoke stuff I like to invite friends over so they can eat it and give me constructive critsim, and they don't mind being my guini pigs. The only problem I have ran into is that there is never any leftovers for me. I made a ton of bacon wrapped chicken breasts and everyone had two, smoked mac and cheese (large 9 x 13 pan) not a crumb left, I did two large filets of salmon and my mother in law ate it for three days straight. Lately it has been my jerky. the neighbor noticed a chimney coming out of my basement window and asked me if my hot water heater broke or if I put a fire place in the garage, I said no that it was so I could smoke in the garage, and showed him. Now when he see's the chimney blowing smoke he comes running with the beer and then I only have 8 lbs o jerky left when I started with 16 lbs.