Good Labor Day Morning to all the Indiana Meat Smokers!
I'm new to the group and just wanted to introduce myself and say Hi. I'm in Salem (down south) and I'm hopelessly addicted to smoking meat and cheese. The old MES is really getting a work out this weekend. Smoked 15 pounds of Buckboard Bacon (first try) then 30 pounds of Canadian Bacon, and just finishing up 2 Boston Butts for pulled pork this afternoon. Seems like the whole weekend was spent smelling smoke!