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  1. tropigal08

    Smoked a NY Loin Roast

    We're breaking in the new MES 30" this weekend. The star of the show has been the NY strip loin roast. I salted it and left it uncovered in the fridge for 2 days. This morning I smoked it at 215 degrees with hickory chips. Didn't want it too smoky so I only filled the hopper about half full and...
  2. tropigal08

    Panhandle Smoker

    My husband just gave me a MES 30" as an early Christmas gift. I love to cook and have been bugging him for a smoker. I think I tipped the scale when I mentioned making pastrami. After a trip to Sam's and the grocery I now have a brisket I plan to brine for pastrami, a ham to double smoke and a...
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