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Where there is smoke...there you are

post #1 of 3
Thread Starter 

Greeting from East Tennessee.  I have been reading the forum for a few months to get the low down on my MES 40.  I had a couple of charcoal barrel type smokers but didn't like the issues with longer smoke times and temperature issues. so I thought I would give the MES a try.  In my MES, I've tried a couple of butts, a double smoke ham, and a 12lb batch of venison salami.  I have a lot to learn... from rubs and prep, to cooking temps and times.  I look forward to learning from all of you.  GBO.

post #2 of 3

texas.gif  Good evening and welcome to the forum, from a windy and cold Christmas Eve here in East Texas. Lots of great people with tons of information on just about  everything.  

 

Gary

post #3 of 3

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.
David

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