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  1. leepierce

    How Many Mes Owners Here?

    Hi, I have a 40 inch. I have had it about the 3 years. Make about 7 kinds of venison sausage, ribs, poultry, fish, pork chops, Jerry and anything else I can catch. Most of the time I use hickory sawdust, produces great volume of smoke and burns very uniformly. Right now it is 8 degrees f and...
  2. leepierce

    new smoker here

    Oops! Dry rub!
  3. leepierce

    new smoker here

    Put a dry run on them NOW! Then wrap them in cellophane and refrigerate until ready to smoke. Let them dry at low temperature with vents open in the smoker for 45 min before adding smoke and increasing heat to at least 160. Enjoy. Leo
  4. leepierce

    Hello from Northern Minnesota

    Hi New to the site. I live near Aitkin in Northern MN. I have a 40 inch Master built smoker. Do a lot of ribs, poultry and venison sausage. Happy Thanksgiving Leo
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