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Just saw these on a fishing website. www.petersonpucks.com

Those that have the new style MES with the window. How do you all like it. I'm an old schooler with no window but really think the window would be cool. Let's get some opinions & reviews going please.

I have the 30" MES and am moving to a new home that does not have a covered smoking area & it will have to be stored outside. Does anyone know of a cover that will fit the 30" MES, if I can not get one from Masterbuilt? Thanks!

Anyone use the Thermoworks thermometers? Not the pen style, but the regular digital? The reviews on them are very good. Have to order one this afternoon. Thanks!

A buddy is bringing me some Elk Burger. Does anyone have any great recipes for Elk Sausage?.... Cured & Smoked, or fresh?. He wants them stuffed into Hog casing size casings. Thanks!

Anyone have a zippy, spicy or interesting addition or glaze to smoked salmon? I'm pretty conventional most of the time, but wanna try something different this time.

Been making sausage with a "primitive" method of loading my Jerky Shooter with the ground & seasoned meat & shooting it into casings. It is labor intensive, but it does work. I like making sausage so thought about stepping up & getting some better equipment. I see Northern Tools has a grinder &...

Saw a show on the Travel Channel which featured great BBQ joints. One of the "old timers" they interviewed said the only seasoning in there family recipe sausage was salt & pepper. And it was primarily beef, with only a little bit of pork used. Anyone do this or have any comments?

I currently have a 16# Brisket in the MES and would like to try to make Burnt Ends. Any advice or comments on the process would be appreciated.

I've got 2.5 lbs of flank steak cut & curing in the Hi Mountain cure. I have used it a lot & love it. I have always let it cure the 24 hours suggested on packaging. I want to smoke something tonight. If I smoke it before the 24 hour period is complete, say after 7 hours, I would guess the "cure"...

Had to cook 4 lb's of bacon for a big salad we are bringing to a family wedding. Out of 4 lb's of bacon I microwaved, I got a 16 oz Oyster jar full of Bacon grease. I have never used, or saved the stuff before, but thought I would this time & see what (if anything) anyone used it for? And or any...

Got a bunch of Flanks @ $2.99 # the other day. Love them marinaded on the grill, but have never smoked one. Anyone have any good marinades, or ideas for a Flank besides jerky? Thanks in advance.

I lost my MES instructions & can't remember the SMOKER temperature for smoking fish that it suggests in the recipe section. I think it is 160*. I love the fish following that guide. Can anyone help me while the Sockeye is on the salt brine? Thanks in advance!

As an avid chicken breast smoker, I ran into something the other night that seemed to work pretty well. After a dry rub on the breasts I smoked them with Hickory until done. Then shredded them by hand. I was vacuum packing them to bring to a relative on Easter to try out (I had had a few beers...

Got a just shy of 5 lb's. Sirloin Tip Roast. Rubbed with Big Bob Gibson's rub & been sitting in fridge overnight. Planning on smoking @ 225* but not sure about the "slice or pull" thing yet.....Any Suggestions?...Will be using Hickory.....This is really a pretty lean Roast.....Thanks! Tried to...

Anyone ever do one?.....There is a guy down the road from me that raises them & sells them....Just wondering?????????

Home Depot has this three burner Weber gas grill for $199.00 in their add today. I think my Weber Apron cost more than that!

One of the bbq podcasts I listen to had a guest who put bacon on top of a whole head of garlic & smoked it.....Anyone try this yet? Any thoughts?

Lacey, Washington Cabela's flyer....30" Black MES for $149.99

First Chucker for me, about 2 pounds..... Heavy Arthur Bryant rub, smoked with Hickory @ 225* Mopped with Homemade ketchup & vinegar based bbq sauce, thinned with beer, worsteshire & jalapeno tabasco. Foiled at about 165* & added the rest of the mop sauce.....Pulled at 205*, rest for an hour...