I have been lurking on this forum for a while now and figured it was time I created an account and started contributing to the community. I owned a MES 30 for about 8 years and used it quite frequently for pulled pork and brisket. Recently it died on me so I upgrade to a smokin it 2D. I still kept the Mes 30 and use it as my cold smoking cabinet.
Since I started looking at this forum I have expanded my smoking skills to include cheese, butter, almonds , bacon and dried beef. It was Bears detailed posts on dried beef and bacon that gave me the confidence to start trying curing and the lets just say I was impressed. So easy to create amazing things. I look forward to venturing into sausage into the near future. I dabbled in sausage with deer in the past but never in the smoker, and I am really looking forward to that.
Chad
Calgary, Alberta
Since I started looking at this forum I have expanded my smoking skills to include cheese, butter, almonds , bacon and dried beef. It was Bears detailed posts on dried beef and bacon that gave me the confidence to start trying curing and the lets just say I was impressed. So easy to create amazing things. I look forward to venturing into sausage into the near future. I dabbled in sausage with deer in the past but never in the smoker, and I am really looking forward to that.
Chad
Calgary, Alberta
