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post #1 of 3
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Found this site before purchasing my MES 30 from Bass Pro Shops. 

 

I have enjoyed smoked foods since my dad bought a Brinkman charcoal smoker over 35 years ago.

 

I have done mostly "smilling" a combined SMoking & grILLING using my Webber Kettle grill. 

 

After I got my MES I have been coming to this site and reading a bunch of info.

 

With only a few smokes on my MBE under my belt, I am doing a lot of experimenting

  Wood chips (soaked or dry) so far dry is winning out

  When to add the meat (right now I am adding it soon after I start the smoker and add the chips as opposed to pre-heating to smoking temperatures.

  When to add water... if at all.

  etc...

 

These forums are so full of info and people willing to share their "secrets" it is amazing and humbling.

 

I discovered the 2-2-1 method here for ribs

wrapping pork loin in bacon

wonderful poultry brines

tips for smoked salmon...

and the list goes on.

 

 

Thanks everyone for sharing, and I will be sure to share any successes I have. 

 

In fact I will start right now

 

http://www.smokingmeatforums.com/t/164213/pork-loin-thank-you

 

 

 

 

HEUBrewer from Illinois


Edited by HEUBrewer - 6/9/14 at 7:04pm
post #2 of 3

Good morning and welcome to the site, looks like you have it going your way, Lots of good information on here.

 

Gary S

post #3 of 3

Welcome! There is a plethora of knowledge available here! Glad to have you! 

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