New Poster

Discussion in 'Roll Call' started by heubrewer, Jun 9, 2014.

  1. heubrewer

    heubrewer Meat Mopper

    Found this site before purchasing my MES 30 from Bass Pro Shops. 

    I have enjoyed smoked foods since my dad bought a Brinkman charcoal smoker over 35 years ago.

    I have done mostly "smilling" a combined SMoking & grILLING using my Webber Kettle grill. 

    After I got my MES I have been coming to this site and reading a bunch of info.

    With only a few smokes on my MBE under my belt, I am doing a lot of experimenting

      Wood chips (soaked or dry) so far dry is winning out

      When to add the meat (right now I am adding it soon after I start the smoker and add the chips as opposed to pre-heating to smoking temperatures.

      When to add water... if at all.


    These forums are so full of info and people willing to share their "secrets" it is amazing and humbling.

    I discovered the 2-2-1 method here for ribs

    wrapping pork loin in bacon

    wonderful poultry brines

    tips for smoked salmon...

    and the list goes on.

    Thanks everyone for sharing, and I will be sure to share any successes I have. 

    In fact I will start right now

    HEUBrewer from Illinois
    Last edited: Jun 9, 2014
  2. Good morning and welcome to the site, looks like you have it going your way, Lots of good information on here.

    Gary S
  3. Welcome! There is a plethora of knowledge available here! Glad to have you! 

Share This Page