Hello from the Sierra Foothills of Northern California

[finsorfeathers]

Paul here from the California Gold Country (Lake Camanche area).  I am a pistachio farmer and don't worry I am used to all the nut jokes :-)   I have been an on and off meat/fish smoker for quite a few years and thought I would see what other's on here can share knowledge-wise as I am the first to admit I can always learn more so here I am!   I recently purchased a Masterbuilt electric smoker with a lot of nice features and have used it a few times on salmon, prime rib (terrible results) and duck.  I hope, with some help on here, that I can iron out a few kinks here and there and have fun along the way!

Paul

 

[s2k9k]

Hi Paul! 

 to SMF! Were happy you found us! Would you do us a favor and add your location to your profile, Thanks!

 

[scarbelly]

Hello Paul and 

to SMF - glad to have you here 

 

[smokinhusker]

Hello Paul and welcome to SMF! 

Lots of MES owners here, including myself, and the first tip I would give you is to check the actual cabinet temp with a good thermometer to the set temp. Mine runs cooler from 25* to 50*.

Check out the Electric Smokers forum for more info and tips - http://www.smokingmeatforums.com/f/110/electric-smokers

 

[finsorfeathers]

Thanks for the welcome everyone and I will do that Husker, seems to me that the temp of those cabinets could fluctuate rather easily.  I'll check out the tips too.

Is your avatar of the fire this summer?  We had a bad fire move thru this area a few years ago, maybe 1/4 mile from my home/orchard.  Pretty nervous times.  Hope all is ok your area.

Thanks again

Paul