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Hello from Oregon

Wyeast

Newbie
7
3
Joined Apr 11, 2019
Hello from Oregon!
I've lurked here long enough not to be polite and say hello. So many of you are such experts with smoking, it is always a joy to come along and ready through hearing everyone talk about their smokes.

I've just got a basic MES 30 for about 2 or 3 years now and I mostly do pork shoulders and shred it, but slowly branching out over time. Have had great results with brisket, tri-tip, scallops, and tuna.

Cooked a Prime Rib for thanksgiving, that ended up taking a lot longer than expected (5lbs) in there and I had to finish it in the oven. Still was delicious. After eating leftovers for 4 days there is still a vacuum sealed hunk of it in the freezer. A lot of great advice here though for that. Same as when I smoked about 10lbs of Oregon Albacore tuna--there was some excellent advice again here which I followed.

Anyways just wished to say hello and thanks for the help so far--and in the future, such a body of knowledge here!
 

kruizer

Master of the Pit
2,232
875
Joined Sep 7, 2015
Welcome to SMF from Minnesota. You have come to a great place to learn and share.
 

noboundaries

Legendary Pitmaster
OTBS Member
SMF Premier Member
8,291
2,525
Joined Sep 7, 2013
Howdy from NorCal. Glad you're here and out of the shadows.

Enjoy the forum!

Ray
 

pushok2018

Master of the Pit
SMF Premier Member
1,461
631
Joined Oct 12, 2017
Welcome to the forum from NorCal! It's nice to have you onboard!
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
46,740
7,580
Joined Jun 22, 2009
Welcome to SMF!
Glad to have you join us!
Al
 

Wyeast

Newbie
7
3
Joined Apr 11, 2019
Thanks for the warm welcome everyone! Looking forward to smoking this ham for christmas..time to hop over to my other thread..
 

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