First post, first smoke

Discussion in 'Roll Call' started by pete desmit, Mar 23, 2015.

  1. Bought a MES 30, sent a few hours reading newby stuff from this site, seasoned the unit and put it to work this weekend. I run a weekly soup kitchen at our Church, so am treating our guests to smoked turkey breast sandwiches this week. I only took a before picture to share. These are 8 2 lb turkey breasts which I brined a few hours, dried and then dry rubbed. Turned out very well. Many thanks to all for the great info on this site, looking forward to many future smokes and learning the ropes from you all, Pete
  2. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the board, Pete! Good work with the kitchen, I predict some epic batches of chili. Or smoke some chicken and use the smoked bones for stock in a bean soup.
  3. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.

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