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cchampigny

Newbie
Original poster
Jan 18, 2017
3
10
Calgary, Alberta
I have been lurking on this forum for a while now and figured it was time I created an account and started contributing to the community.  I owned a MES 30 for about 8 years and used it quite frequently for pulled pork and brisket.  Recently it died on me so I upgrade to a smokin it 2D.  I still kept the Mes 30 and use it as my cold smoking cabinet.

Since I started looking at this forum I have expanded my smoking skills to include cheese, butter, almonds , bacon and dried beef.  It was Bears detailed posts on dried beef and bacon that gave me the confidence to start trying curing and the lets just say I was impressed.  So easy to create amazing things.  I look forward to venturing into sausage into the near future.  I dabbled in sausage with deer in the past but never in the smoker, and I am really looking forward to that.

Chad

Calgary, Alberta
 
texas.gif
  Good morning and welcome to the forum from a partly cloudy here in East Texas, and the best site on the web. Lots of                        great people with tons of information on just about everything.

        Gary
 
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