New from Georgia

[emily]

Well, not actually from Georgia (Maryland), but this is where I call home now. I just purchased our first smoker, a MES 30" digital with window for a STEAL at $149 from TSC. Early 12 year anniversary gift for my husband. We assembled it last night and cured it today. Smoking our first meats tomorrow - two small chuck roasts and a pork loin rib roast. Wish us luck and yummy food!

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• emily
• Nov 24, 2013

 

[stovebolt]

  Welcome to the forum and good luck with the first smoke. Sounds yummy.

Chuck

 

[gone4nc]

Welcome to the group. You can find so much help with any questions you might have. Have a great time with the new smoker. If I were you, I'd stay out of tsc for a while , they might realize how cheap it was and want some more money from you. Enjoy.

 

[gary s]

[h1]

Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything  ........[/h1][h1]  [/h1][h1]Gary[/h1]

ReplyQuote  Multi

 

[GaryHibbert]

Hey Emily

Welcome  Your first smoke sounds great--don't forget the pics

Gary

 

[seenred]

Welcome to the group Emily!  You'll find that this is a great place to share ideas on smoking, grilling, etc.  There are plenty of folks here who genuinely enjoy helping one another.  Looking forward to your input, and just ask when you need anything...someone here will surely have the answer.

Red

 

[themule69]

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 We all have our own taste.

Happy smoken.

David

 

[emily]

Thanks guys! I jut finished prepping my meat and it's chilling in the fridge until we get back from church a bit later. I studded the chuck roasts with garlic and am doing a dry brine to tenderize it, and the loin roast got a mushroom-sage infused olive oil rub with a generous amount of Spanish rosemary fusion sea salt and cracked pepper. Can't wait!