Hi all. Living and working in Portland Oregon. ive been lurking here for a while and thought it was high time that i said hello. I just recently upgraded from my 30 year old little chief to a MES 130 with the cold smoke attachment. done alot of salmon and jerky in the little chief but recently got into making sausage and needed something with a little more control. i use a Thermoworks Smoke 2 channel thermometer to watch the cook happen. im going to try some Country style ribs today and also see if I can make a small piece of pork loin that i found in the back of the freezer palatable. wish me luck!
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