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Hello from Texas

post #1 of 5
Thread Starter 
I'm excited to learn from everyone here.

My husband and I got a MES 40" with the side cold smoker about a month ago. He has done some pork chops, chicken, and steak. We live NW of Ft Worth, TX.

Today was my turn to give it a try. We have it loaded with 4 different types of cheese with apple and cherry wood in the side smoker.

post #2 of 5

Welcome to the board! Looks like you'll need to hijack a bread truck :)

post #3 of 5

texas.gif  Good evening and welcome to the forum, from a very nice and warm day in East Texas. Lots of great people with tons of                    information on just about  everything



post #4 of 5
Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to to something you put on a plate to eat then someone here has probably done it. Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with there opinion on the subject.
Looks like a smoker full of cheese!! And around here we pretty much all agree, A FULL SMOKER IS A HAPPY SMOKER!!
Again Welcome!!
Keep Smokin!!!
post #5 of 5

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...

The cheese looks good. Remember to let it rest in the fridge at least 2 weeks.
Happy smoken.

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