I've been an outdoor cooking fanatic for about as long as I can remember. I mostly cook on my charcoal grill, and my smoker, but do have a propane for those rushed occasions.. :) I cooked for several years on a firebox smoker, but have recently got a MES40 and for all simplicity keeping the right temp and all, its seeming to be a whole new ballgame as far as getting lots of smoky goodness into my foods so I went searching for wisdom and here I am. I look forward to browsing your forums for tips and tricks, and hopefully I can help some along the way.
