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Newb from up north...

post #1 of 7
Thread Starter 

Hey everyone its great to find this site.  I am from the Vancouver area of BC, Canada and I am a newb to smoking, in fact I don't even have a smoker yet.


I am looking at either the MES 30 or 40 windowless from Lowe's as my first smoker.  Any feed back as to which would be better to start on would be appreciated.  I am currently leaning towards the 30 as I don't see myself smoking any large quantity of meats at one time.  I see a lot of talk about also using the a-maze-n smoker with the MES, and I think I will eventually get one, but I think I want to learn the basics first before trying too much all at once.


I am looking forward to learning about making my own sausages and bacon, and food safety is a big concern of mine so any direction to a site, thread link or information on food safety relating to this with cure info, amounts and how and when to incorporate it within recipes would be most appreciated.  Also any recipe ideas would be great.


After deciding on a smoker and going to get it, I think my first time smoking will be a prime rib.  Never had a smoked prime rib before, so I can't wait to try it.  Ribs, brisket, bring it on...


I'm pretty excited to give smoking a try.  I value the info I have read so far on this site and I just bought Jeff's book on iBooks.


Thank you everyone!!

post #2 of 7

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



post #3 of 7

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...

You will be much happier with a 40. With a 30 you have to cut ribs and briskets in half.

You will also find that a AMNPS will make life much better. Adding chips every 20 min

is a PITA! Also get a good thermometer and check the smoker temp. Most factory temps are 

Happy smoken.

post #4 of 7
Thread Starter 
Thank you themule69, I purchased a maverick 733 and a maverick digital probe thermometer so as to not rely on the unit's built in thermometer.
post #5 of 7

Welcome to SMF Brewster and were glad to have you aboard so join in, share your experiences, have some fun and don’t forget to post our favorite………






Happy smoking




You'll find a l lot of information in the sausage forum..   http://www.smokingmeatforums.com/f/130/sausage

post #6 of 7
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 something you put on a plate to eat then someone here has probably done it then smoked 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.

IMHO if I were you I would start off with something a lot less expensive and alot more forgiving than Prime Rib. I would try some chicken or pork butt first just to learn a little about my new smoker before I put $60+ worth of beef in there.

Always remember the only dumb question is the one you don’t ask!!
Keep Smokin!!!
post #7 of 7
Thread Starter 

You are probably right... the last thing I want to do is waste a nice hunk of prime rib!!

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