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Hello From Bulls Gap, Tennessee

post #1 of 4
Thread Starter 

Hello to all SMF members! So glad to be here! I have visited this site on many occasions looking for answers & found them! Yesterday, I was looking for ways to smoke orange roughy, salmon & mahi mahi. Thank you for those who already posted to that thread!

 

I just put the orange roughy and the mahi mahi is separate brines and the smoker is heating up. I'll let you know how it turns out! [fingers crossed]

 

I am a beginner and the hardest thing I've tried is bacon. Was definitely flying by the seat of my pants! I hope to "straighten out" my learning curve by picking ya'lls smokers!

 

Wondering if someone could guide me to a good probe thermometer. My Masterbuilt smoker has a gauge on the front and I would like to see if it is accurate. I have an instant temp probe but I lose too much heat checking the meat temp. Any suggestions? Thank you for the invitation to SMF. 

Echo :yahoo:


Edited by echolucent - 8/24/14 at 1:15pm
post #2 of 4

Welcome Echo!!:welcome1:

 

My Favorite wireless Digital Therm is the "Maverick ET-732". Mine's 4 years old & still works Great !!

 

Sounds like you have an Analog MES, but my Step by Steps can give you lots of hints for just about anything you want to make, including Bacon (See "Bacon "Extra Smoky" )

 

Just click on "Bear's Step by Steps".   Then take your pick.

 

 

Bear

post #3 of 4

I have the Maverick ET-733...no complaints. Works great.

post #4 of 4

Hello from East Texas and welcome to the forum. Lots of great information and real good people here.   Looks like you already got some good info.

 

 

Gary S

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