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New Guy Here

post #1 of 6
Thread Starter 
Im from north east WI and have a Masterbuilt 30" electric cabinet smoker. If anyone has one and has any tips for it I would greatly appreciate it. I just did baby back ribs last night that turned out good just looking at getting better.
post #2 of 6

:welcome1: guards06! I have an analog 30" MES I have been using for about 6 months. I have smoked something almost every weekend since June. I end up doing a weeks worth of meat for my Queen and I on the weekends. That makes week night after work dinners easier.


Ask away I'm sure you will get lots of answers on here. There are some MES posts here. Check out the MES




post #3 of 6
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 their opinion on the subject.
Looks like Tom 178 has you covered with the link to the MES group, Lots of good info there.
Always remember the only dumb question is the one you don’t ask!!
Keep Smokin!!!
post #4 of 6

texas.gif  Good morning and welcome to the forum, from a cloudy and Cold day in East Texas. Lots of great people with tons of                    information on just about  everything 




post #5 of 6

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...
Happy smoken.

post #6 of 6
Thread Starter 

I made country style and baby back ribs last weekend.

Whole chicken on Wednesday and working on 2 pork butt roasts right now. So far every body likes what i have made.
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