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  1. harleydiva

    How Many Mes Owners Here?

    I have a 30" MES coming from QVC.  I don't have an outlet near where I need to use it, so will need a short (less than 25 ft) extension cord.  I'm not knowledgeable enough about electricity to read the chart above....what do I need to ask for when I go to buy one?
  2. harleydiva

    How Many Mes Owners Here?

    If I were doing it again, I would probably get the 732 and save $20.  I did read somewhere that the probes on the 733 were sturdier tho....
  3. harleydiva

    How Many Mes Owners Here?

    I have the ET-733....it allows you to set the type of meat, a temp range, and the desired temp.  After using it a while, I find that I just set it next to me and watch the meat and grill temp, and not really bother to set all the variables and the alarms.  If you don't have one......definitely...
  4. harleydiva

    How did you come up with your screen name?

    Mine is pretty simple.... 65 year old woman who rides a Harley.....so HarleyDiva
  5. How did you come up with your screen name?

    How did you come up with your screen name?

  6. deluxe2_zpsdaed2348.jpg

    deluxe2_zpsdaed2348.jpg

    • harleydiva
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  7. harleydiva

    found tri tip is SE Michigan!

    I lived in California for 12 years....tri tip was in every grocery store, and was a cheap way to cook steak.  Couldn't believe it wasn't available when I moved back to the Midwest several years ago.  
  8. harleydiva

    Hello from Michiana (Edwardsburg, MI)

    Hi, I am "down south" in Edwardsburg, MI, just a few miles from the Indiana line.  I picked up a Primo Kamado Round a couple months ago, and have been cooking like crazy out in the cold and snow ever since.  So far, I've smoked pork butts for pulled pork, cooked pizza, the Thanksgiving turkey...
  9. harleydiva

    Greetings from Michiana

    I'm fairly new to smoking, and looking forward to learning more.  Got a Primo Kamado Round a couple of months ago, and have done whole chickens, ribs, pulled pork, turkey, pork tenderloin, and pizza so far.  Just finished my first pastrami this weekend, and my first attempt at bacon is curing in...
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