Hello from New Haven CT

[smokingrk]

Hi All,

Like many I started reading the many posts of great info and accomplishments on this site.  Never used a smoker or smoked food but the results are fantastic when done with some expert help, BIG Thanks to this site. 

 

Wanted to start with a frugal investment not being quite sure about the process and being new to smoking, so based on the posts I bought a 2[sup]nd[/sup] GEN 40” MES, the AMNPS and the MAV-732 Temp Probe.  Received all toys beginning of January and have made pulled pork, brisket, and baby backs to date.  The 2[sup]nd[/sup] GEN MES is currently experiencing the temp variation issues, as most I am reading about, but again thanks to this site I’m sure we’ll find a work around solution. 

 

Don’t have a favorite meat, I like them all, though mostly like pork goodies smoked.  Fish I like to cook whole (when they fit in the 40” MES that is) and can’t wait to try some Bronzino or Red Snapper.  So lastly I must say the “Fatty” which I discovered on the site is very intriguing and will definitely have to experiment. 

 

Happy to have joined the forum and hope to contribute some solutions and recipes from New Haven, CT. 

Tino

 

[s2k9k]

Hi Tino! 

to SMF!!! We're happy you found us! You've come to the right place, we have over 40,000 members and over 800,000 posts so you should be able to find almost anything you want to know. Remember the search bar at the top can be your best friend for finding answers fast and the “Articles” section is chock full of good useful information and “how-to’s”!

You might want to check out Jeff's Free 5 day E-course it will teach you all the basics and a whole lot more!

If you have any questions about the forums or need any help navigating around don’t hesitate to ask or send me a PM, I am more than happy to help out!

 

[kathrynn]

to SMF Tino!  Glad you joined us!  If you need help roaming around here...just shout!  Will be happy to help!

Kat

 

[smokingrk]

Thanks - Kat & S2K9K .  Just getting settled in and working on getting a handle on 2nd Gen 40MES, temp issues etc.but the upside is learning quite a bit on the way and eating the tests. -

Tino

 

[old sarge]

Welcome from Arizona.

 

[smokingrk]

Just completed my first fatty - went simple -

1/2 ground pork,1/2 ground beef, sauteed onions, garlic, fresh thyme, sliced provolone and fresh jalopeno rings.

My bacon weave so so, only had thick bacon.  End result very tasty...removed IT at 170.

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