Just getting started

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Original poster
Nov 13, 2016
Good evening, I'm Ron and I hail from northwest PA and I am a fanatical follower of Pittsburgh and it's 3 professional sports teams. I hunt, fish, bike, hike etc. I enjoy cigars, good liquor and craft beer to include Iron City. I've been out working for Uncle Sam for the last 23 years and will retire early next year. I currently reside with my wife in almost coastal Georgia. My wife found this slightly dinged up MES (I think that's what y'all call them) on a local Facebook yard sale site yesterday for $25. I got it home, plugged it in and let it warm up for an hour to verify the temp, which I set to 200 but my analog oven thermometer read 225, I'm satisfied for now. I cleaned it up a bit and will get to smoking a pork shoulder in the morning. Besides that I have no clue where this adventure will take me, but it goes well with my lifestyle. I look forward to learning from my mistakes and to gain insight from y'all.

Welcome to the group Ron!  Good thermometers for the cook chamber and meat temp are your best friends.  Any smoker works great if you know what temp your cooking at and what temp your meat is at.  Glad you joined us.

SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads