Just joined

Discussion in 'Roll Call' started by smell smoke, Feb 24, 2015.

  1. While I just joined I've been reading tons of conversations for a few weeks now getting great and helpful information. I live in South Carolina with my wife and two boys.

     Just started smoking a couple of months now. I have a MES 40" Gen 2. And will be ordering the a-maz-n 5x8 tray and pellets this weekend. I've smoked wings, leg quarters, ribs, turkey legs and a turkey breast so far. Wings, ribs were outstanding. Turkey breast to dry, leg quarters were good. Hoping to do a butt soon. Looking forward to learning from the people on this site.
    Last edited: Feb 25, 2015
  2. [​IMG]   Good evening and welcome to the forum, from chilly, ice melting day here in East Texas. Lots of great people with tons of information on just about  everything.

  3. sota d

    sota d Smoking Fanatic

    Hello and welcome to the forum. Lots of great folks here who are always happy to help. I've only been smoking a year or so and have a MES 30 which I'm very happy with. I did get a Maverick 733 remote thermometer (thanks to recommendations read here) to check my smoker and meat temps. I've found that my MES meat probe is pretty accurate, but cabinet temp can vary quite a bit from rack to rack. Very important to know the temp where your smoke is taking place. Just my two cents worth! Haven't gotten the a-maz-n yet , but that will be my next purchase. I have heard great things about them. Sounds like you're really into this. It really is an addiction, but one we're all happy to have! Happy smokin', David.
  4. Thanks for the info on the meat probe. Have been meaning to check that. I also bought one of those thermometers, unfortunately after I had dried a turkey breast. Live and learn. And yes, I'm really into this. What a great hobbie, FOOD. My wife just rolls her eyes.
  5. It gets addictive pretty quick

  6. tropics

    tropics Smoking Guru SMF Premier Member

    smell smoke welcome to SMF as stated you came to the right place. Check the MES group sec.

  7. I think the thing I'm enjoying the most (besides eating) is making up numerous rubs based on peoples recommendations from people on here and trying them. Then recording them in my notebook and start developing my own. I think it's a search that will go on for a long time. Looking forward to gaining knowledge from those on here that are much more wise and experienced than I am.
  8. It never gets old, just better and better all the time

  9. 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.
  10. Be sure and post some pics of your smokes

  11. joe black

    joe black Master of the Pit OTBS Member

    Smell Smoke, welcome from Greenville. I have been on this site for a month and I love it. The people are great. Their knowledge and their willingness to share is wonderful. There is so much to learn. I have been smoking for a number of years, but I'm ready to move up to a more intense level and can use all the help I can get. This is definitely the place.

    Please let me know where you are in SC.
  12. I'm up the coastline outside Charleston. My family is from Anderson to Seneca area. Would love to move up that way if I could find work there. Really like that area between Greenville and Clemson.

     Have really enjoyed being on here. Read for hours the past few nights. Making notes. Wanting to gather as much info before I start taking on some large smokes(briskets, pork butts, chuck roast, hole chickens).

    U Smell Smoke

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