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New Member in Norman

post #1 of 2
Thread Starter 

Long-time foodie and Weber user, new to smoking. Own a MES 30" and have used it for Turkey Legs, Spare and Babyback Ribs. Had nothing but success so far! Always looking for new ideas and suggestions.



post #2 of 2

I'm new to the forum also and I have a 30" MES at my cabin at Lake Texoma - works great. So far just used it for pig ribs and bologna with excellent results. I'll have to admit I was skeptical at first but it really regulates the temperature well - I think I'll do chicken next time I'm down there.



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