Hello all. I've beenfooling around with meat smoking for about eight years, ever since I got my Pitmaster Deluxe. While brisket and ribs and the occasional roast was fine, I hankered for a smokehouse. My wish came true in July '09 when I bought an MES. I'm having lots of fun, catching up on learning good sausage making and looking forward to sharing ideas with others.
post #1 of 16
1/21/10 at 10:07pm