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Hello from Phlogustus

post #1 of 2
Thread Starter 



 I am new to the forum as a member. I came here a year ago when I learned what a fatty was. I put in a Christmas wish list item and just received a year later a masterbuilt  40" electric smoker. I have two old bullet smokers in the garage and have been using them for twenty years now. I am from Kansas. I work for Netapp in Wichita which is right next to Waltons  https://www.waltonsinc.com/  so I have ready access to plenty of processing spices, tools  and supplies.  I smoked 26 slabs of ribs for my wedding rehearsal dinner and smoke pork shoulder and ribs throughout the summer months. I worked three years for Farmland in Wichita back in the early 90's so I have plenty of hands on experience as a meat processer.  I harvest a few deer each year God willing and am looking forwards to making some awesome sausage in the electric smoker and turning it into a regularly used item.   I hope to learn from the forum and will probably lurk around for a bit as I am sure many of you have greater knowledge then I. Will probably be looking for tips on how to get the most out of the electric smoker.


Merry Christmas everyone.

post #2 of 2

Welcome to the forum! You will find lots of nice folks here who are always willing to help you if you need it. There are also a lot of MES(masterbuilt electric smoker) owners here, including me. It's a great unit to get started on. Use the search bar here to look for recipes and tips on your MES. Most MES users get a remote dual temp thermometer as the MES temp sensors are usually off. The Maverick 732 or 733 are very popular. Also an AMZN smoke tray to burn wood pellets for up to 12 hours of continuous smoke. Happy smokin', David.

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