Sorry I didn't sign in on the official Roll call forum sooner (OOPS), but I have posted on some of the other forums on this site already. I already joined the Hoosier (IN) forum.
I bought a MES 30" Digital about 10 days ago, and was a rank Newbie. My secretary started extolling the virtues of smoking meats and I got intrigued. I lurked here for awhile and then pulled the trigger on the MES. I also invested in a AMNPS and a Polder meat thermometer. Oh yes, and got Jeff's book also!
Since then, I have smoked a chicken with the Slaughterhouse Brine and just today, the wife and I did a cold smoke of Cheddar, Muenster, Monterrey Jack, and Mozarella. The 2-3 week wait will be a killer before trying it.
Thanks to all for the great posts and advice on smoking, this site is a great wealth of smoken' knowledge!
I have also constructed a cold smoker attachment using an aluminum water bottle/air pump/alum. elbow (Thanks to Bud Lite!). I used it today on the cold smoked cheese.
I am greatly impressed with the ingenuity of the members on this site. Thanks again!
Got my venison marinading in the fridge for tomorrow's smoke!
Jim aka Docktoo