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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.

      etc...

    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

    http://www.smokingmeatforums.com/t/164213/pork-loin-thank-you

    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! 
     

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