I love the site so far. My wife and I recently bought a 30" MES with digital temp/timer.
We take to heart what King Solomon said, "There is nothing better than to eat, drink, and be happy."
We are trying to learn this smoking deal so we can provide our friends and family with some amazing food every week. We are also big time hunters and smoked wild game just tastes so great.
So far I have smoked: brisket, pheasant, venison, baby back ribs, country style ribs, and venison jerky. All were great tasting, some were overlooked. I desperately need a digital meat thermometer.
I welcome all suggestions / input!
Looking forward to this highly addicting world of "smoking." Oh and where I am from in Northern California, the temp averages well above 100 degrees spring -- fall with a lot of 115 degree days. It's hot and dry.