Getting use to this new smoker.

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Smoking Fanatic
Original poster
May 7, 2008
990
370
Michigan
Well it was like 45° in Michigan yesterday (heat wave) so I broke out the MES 30 and got it going. No Pictures of the prep, but I did a nice venison roast and some chicken legs.

Here is the Smoker ready to go at 225° (hanging therm was just put in)


Venison roast all done at 140° internal temp. (used a simple rub on these).


Chicken legs done at 165° Internal temp (used Jeff's rub on these)


Thanks for looking.
 
drool.gif
Good looking stuff there!
 
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