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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.



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





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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