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!
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!
