Hello from Texas

Discussion in 'Roll Call' started by weavingserenity, Oct 25, 2014.

  1. Hello,
    I'm excited to learn from everyone here.

    My husband and I got a MES 40" with the side cold smoker about a month ago. He has done some pork chops, chicken, and steak. We live NW of Ft Worth, TX.

    Today was my turn to give it a try. We have it loaded with 4 different types of cheese with apple and cherry wood in the side smoker.

     
  2. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the board! Looks like you'll need to hijack a bread truck :)
     
    weavingserenity likes this.
  3. [​IMG]   Good evening and welcome to the forum, from a very nice and warm day in East Texas. Lots of great people with tons of                    information on just about  everything

                 Gary  
     
  4. wolfman1955

    wolfman1955 Master of the Pit

    Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to to something you put on a plate to eat then someone here has probably done it. Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with there opinion on the subject.
    Looks like a smoker full of cheese!! And around here we pretty much all agree, A FULL SMOKER IS A HAPPY SMOKER!!
    Again Welcome!!
    Keep Smokin!!!
    Wolf
     
  5. 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...

    The cheese looks good. Remember to let it rest in the fridge at least 2 weeks.
    Happy smoken.
    David
     

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