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  1. dale4121

    Chicken Wings on the MES 40

    Chicken Wings, brined for 2 hours using pickling salt due to its fine texture and ease of dissolving. Willie's Wonderful Rub from Smoke and Spice book. Heavy on some, light on others and none on a few. Smoked over Cherry wood at 225 degrees for 2.5 hours. Used prepared mustard as the rub glue. 
  2. dale4121

    Greeting From San Antonio Texas / Shout Out To MES Owners

    Hello, Dale from San Antonio Texas here. Have truly been barbecue smoking since 1989. Started in 1989 with a Chargrill bullet water smoker. Graduated in 1994 to a New Braunfels Bandera Smoker. As of 2013 I have now incorporated a Masterbuilt 40" Electric Smoker into my arsenal.   Since I'm in...
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