Howdy from Tucson

Discussion in 'Roll Call' started by beardz, Oct 8, 2016.

  1. beardz

    beardz Newbie

    Just added a new MES 30 to the lineup. I've been using an Akorn for about 3 years and have really enjoyed some pulled pork. I just got back into sausage making, and the MES along with the cold smoker will hopefully allow me to smoke it. I also want to try my hand at chipotle, and smoked cheeses, salts. Doing 2 spatchcocks today...time will tell.

  2. ademily87

    ademily87 Newbie

    Welcome. I also went from an akorn for about 3 years to an MES 30. Have been using it since about February. I went camping last weekend and took the akorn and smoked a 7lb butt, and have now covered up my MES. The mes made good food, but it just wasn't as good as the akorn with charcoal and wood chunks.

    It is nice to set it and forget it though. I'll probably still use it when I make bbq to take to cookouts.

  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Hi Mike!

    Welcome to the forum!

    Glad to have you with us!

  4. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Mike welcome to SMF.

    Sounds like a good crew of smokers. What kind of cold smoker are you using?

    Temps should start dropping there for you to do some good cold smoking.
  5. beardz

    beardz Newbie

    Thanks for the welcomes...I order the MES attachement, and plan to use dryer hose or stove pipe to move it away from the smoker. My plan is to cold smoke cheese and homemade sausages. I did 2 spatchcock chickens on it injected with apple juice, chipotle, and garlic salt...came out good but the skin was rubber. I did not mind as I don't eat the skin. Looking forward to reading and learning more....


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