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New In SLC

post #1 of 12
Thread Starter 

Hey all,

 

Just joined up to get some recipes and advice.  I have a Masterbuilt 30" electric smoker which I managed to inherit from a friend.  I've already made Elk Jerky 2x and smoked a whole chicken.  One of these days I'm going to tackle totally homemade smoked sausage.

 

I'm in Salt Lake City Utah.

 

Looking forward to getting to know my smoker and some of you!

post #2 of 12
Welcome! You found a great place to help you up your smoking and learn how to do sausage, bacon, or anything else. A lot of MES users are on this forum, I recommend looking around for some potential modifications! Good luck!
post #3 of 12
Welcome from SC. This is a great site with lots of good folks who are always eager to share their ideas and tips. All you have to do is ask and keep reading.

Good luck and good smokin', Joe
post #4 of 12

Welcome to SMF. That is a great comment on getting to know your smoker, and very true. The more you smoke the better things turn out and the more you learn.

 

I have an MES 30 and I know it so well that I cannot part with it. I have put a new burner in it and have rewired the burner several times. I know the smoker so well that I don't need to do anything special to get just the exact temp and smoke for jerky, pork butt, sausage, cheese, brisket or ribs.

 

One accessory that will HELP you get to know your smoker inside and out is a good thermometer, many of us here use the Maverick ET-732

 

http://www.smokingmeatforums.com/products/maverick-et-732-remote-check-wireless-thermometer-with-2-probes

 

Have fun getting to know your smoker and post some pics of your smokes!


Edited by redheelerdog - 11/8/15 at 6:51pm
post #5 of 12

Welcome to the group! You will find many knowledgeable people here that will answer all questions.

post #6 of 12
Thread Starter 
Quote:
Originally Posted by redheelerdog View Post

Welcome to SMF. That is a great comment on getting to know your smoker, and very true. The more you smoke the better things turn out and the more you learn.

I have an MES 30 and I know it so well that I cannot part with it. I have put a new burner in it and have rewired the burner several times. I know the smoker so well that I don't need to do anything special to get just the exact temp and smoke for jerky, pork butt, sausage, cheese, brisket or ribs.

One accessory that will HELP you get to know your smoker inside and out is a good thermometer, many of us here use the Maverick ET-732

http://www.smokingmeatforums.com/products/maverick-et-732-remote-check-wireless-thermometer-with-2-probes

Have fun getting to know your smoker and post some pics of your smokes!

Have you been able to use just your MES for cheese? Or are you using a AMZNPS?
post #7 of 12
Quote:
Originally Posted by handycapt View Post


Have you been able to use just your MES for cheese? Or are you using a AMZNPS?


I am using an AMZNPS with a the creative X52 Smokealator: https://www.youtube.com/watch?v=EpFelR7TTJ8&feature=youtu.be

 

Here's how it turns out:  http://www.smokingmeatforums.com/t/236435/jack-swiss-cheddars-qview

 

Have fun!

post #8 of 12

texas.gif  Good evening and welcome to the forum, from another beautiful day here in East Texas. Lots of great people with tons of information on just about  everything. 

 

Gary

post #9 of 12
Thread Starter 

Gary, Some of the best BBQ I've ever had was in east Texas.  I lived in Longview for awhile.  East Texas is a great area!

post #10 of 12
Quote:
Originally Posted by handycapt View Post
 

Gary, Some of the best BBQ I've ever had was in east Texas.  I lived in Longview for awhile.  East Texas is a great area!

 

If you lived in Longview you probably had Bodacious  and Carters  both are great.  The original Bodacious on Moberly (That is thr one Roland started)  hes health got bad and he had to close that location, but his so-in-law stepped in and re opened it,

Carters is over on Eastman Rd.

 

Gary

post #11 of 12
Thread Starter 

I had both Carters and Bodacious, and you're right they are both good.  The best stuff I've ever had was from a old guy who lived just north of town.  We went to his place for dinner.  He totally over did it.  We had brisket, chicken, bacon, ribs, and some fish.  That was the best brisket I have ever had.  The guy loved to smoke!

post #12 of 12

Welcome Hanycapt!

 

I am in Utah as well, up in the NSL/bountiful area! Glad to have some more Utahns on board! This is the best forum around, lots of awesome guys around to help out for newbies like me! I also use an MES 30" (and a couple others) and love it!

Lots of good BBQ in the SLC area too, I lived in Dallas growing up for a bit and had some awesome BBQ there as well, but I think the BBQ scene in UT is really underrated! Hopefully you kind find as many good tips and tricks on here like I have, the forum has really helped my skills beyond what I could have imagined to gain from a forum, and really helped turn my hobby a bit more legit!

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