Central PA greetings

smokeraiser

Fire Starter

Original poster

Jan 31, 2015

42

23

• Jan 31, 2015

• #1

Just got a MES 30 and AMNS for Christmas and have been practicing since with the help of others. So far have done cheese a few times, pastrami, dried beef, and ribs. Trying pork butt this weekend. Hoping to learn a little bit here and share some of my experiences with smokin' with others.
Mark

 

one eyed jack

Master of the Pit

Oct 11, 2014

3,134

922

Coastal NC

• Jan 31, 2015

• #2

Welcome aboard Mark.  Sounds like your pretty well practiced up on the smoking.  Show us some pictures when you get a chance.

 

pc farmer

Epic Pitmaster

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Feb 17, 2013

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Central Pa

• Jan 31, 2015

• #3

Hi neighbor, bet that butt turns out great.

 

smokeraiser

Fire Starter

Original poster

Thread starter

Jan 31, 2015

42

23

• Jan 31, 2015

• #4

Glad to be aboard. Got a lot to learn. Already working on pics for the pork butts for a QView. Just need to figure out how to get them from my phone to the forum.
Cheers,
Mark

 

pc farmer

Epic Pitmaster

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Feb 17, 2013

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Central Pa

• Jan 31, 2015

• #5

Use the mountain looking thing above the reply box.

 

gary s

Gone but not forgotten. RIP

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Jan 6, 2011

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• Jan 31, 2015

• #6

  Good evening and welcome to the forum, from a cool and cloudy day here in East Texas. Lots of great people with tons of information on just about  everything.

Gary

 

smokeraiser

Fire Starter

Original poster

Thread starter

Jan 31, 2015

42

23

• Jan 31, 2015

• #7

Good evening to you too. Currently 7 degrees here with a -1 wind chill. During the last month have been trying smoking at an average 20 degrees on weekends with a good 10 mph wind usually. Keeping the MES up to temp has been difficult. I cold, very cold, smoked some Muenster cheese and some longhorn for about 3 hours. The taste turned out very light with the muenster getting a little more smoke flavor than the longhorn. Wrapped up and put in an outside beer fridge in the garage to rest for about 2 weeks. With it being so cold, turns out the cheese ended up freezing a bit and changed textures. Tasted good but it turned crumbly. Fell apart easy. Good for salad but not that good for slicing.

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Feb 1, 2015

• #8

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

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Feb 1, 2015

• #9

Congrats on the Christmas present, lets see some pics

gary

 

Bearcarver

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Sep 12, 2009

45,279

18,182

Macungie, PA

• Feb 1, 2015

• #10

Welcome neighbor!!! Glad you joined us!!

Here's a bunch of things you can do with your MES:

Just click on "Bear's Step by Steps".

Bear