New to the forum!

[bigdaddydef]

Hey there! Just found this forum while searching around for a few recipes. I hail from Ontario, Canada. Been treating everyone I know to some of the best BBQ around for a while. I just took the jump and bought a Masterbuilt electric smoker this past week and thanks to some great weather this weekend, already cooked a couple meals.

Yesterday morning I went straight to work getting the smoker set up and seasoned. After all was good to go it was time to cook! Made some Cherrywood smoked Cajun chicken breast and served it with garlic parmesan roasted potatoes, corn, and some buffalo cheese sticks for an appetizer. Today I have a couple racks of ribs on the go with my sweet rib rub and some Applewood chips. Gonna throw some potatoes in a little later as well.

Anyway, I'm stoked to have found this forum and I see sooooo much great info!
Thanks for having me!

 

[briggy]

Welcome Big Daddy, sounds like you are well on your way!

 

[firefight]

Welcome!

 

[SmokinAl]

Welcome to SMF!

Glad to have you join us!

Al

 

[ab canuck]

Hello and welcome to SMF from the other side of the  Great white North 

. Browse the forums and ask lots of questions, get involved. There is a an amazing amount of info, recipes and knowledge here that are second to none. Enjoy good luck and share your experiences. 

 

[gary s]

  Good morning and welcome to the forum from a beautiful day here in East Texas, and the best site on the web.                                    Lots of great people with tons of information on just about everything.

        Gary

 

[noble captain]

Welcome, from Southern louisiana

 

[tallbm]

Hi there and welcome!

You will enjoy your MES.  You will discover that it has some nuances but most of them can be addressed or may not be relevant for what you smoke.

One heads up in particular is that the MES will not let you go higher than 275F (not intentionally) so if you are cooking any chicken with skin you may find that the skin comes out rubbery/leathery.  You can either remove the skin or feel free to experiment with how to get acceptable skin, I'm currently on that mission right now and am posting about it here http://www.smokingmeatforums.com/t/257996/the-acceptable-chicken-skin-quest-mes-chicken-smoking

Also the MES smoker and meat probes are notorious for being a little off so a secondary dual thermometer like a Maverick will be very helpful.

Best of luck and I look forward to all of your questions, contributions, and recipes! :)