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  • Hello from Wi!!

    Hi everyone, I'm Steph. Been playing around with smoking off and on for about 2 years. My husband bought our smoker on sale at Cabelas (total impulse buy... "But, but, but...hun, look how much money I SAVED!!"... lol) He tried 2 racks of ribs then I took over!

    Currently battling an (unmodified) 2 year old 40" MES. TBS has eluded me thus far and my finished product is consistently "pretty good". Not acceptable! I want fall down, smack yo momma, awesome Q!!

    I'm ordering an Amazen 5x8 tray and some pellets tonight to see if that doesn't solve my issues. We shall see.

    I have lots of reading to do!! [emoji1]

  • #2
    Oh, and a big ol howdy to you from Olympia, WA! (that was my best WI accent while typing)

    GO SEAHAWKS!!
    sigpic

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    • #3
      Welcome from a flatlander. You have found a great place to learn from some great folks.

      We even have a resident expert on MES smokers......

      Read up on some of bearcarvers stuff ......

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      • #4
        from Kansas
        Craig
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        • #5
          Great to have you join us!
          I am looking forward to your posts!
          --- --- --- --- --- --- ---
          www.OwensBBQ.com

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          • #6
            Welcome to Smoked-Meat Ma’am. There is help here :{)

            Originally posted by TheSmokersWife View Post
            Currently battling an (unmodified) 2 year old 40" MES. TBS has eluded me thus far and my finished product is consistently "pretty good". Not acceptable! I want fall down, smack yo momma, awesome Q!!
            OK..I might take a lump or two here. I’m not saying AT ALL that you cannot get damn good BBQ from a wattburner, but IMHO- it takes a fire involved. There IS another level...
            In God I trust- All others pay cash...
            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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            • #7
              A hearty from DelaWhere! You have come to the right place!


              Drinks well with others



              ~ P4 ~

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              • #8
                Welcome from Dayton!! Now go smoke some meat!!
                Brian

                Certified Sausage & Pepper Head
                Yoder YS640
                Weber Genesis
                Weber 18.5" Kettle
                Weber Performer
                Misfit # 1899

                sigpic

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                • #9
                  from Utah

                  And adding the Amazen 5x8 tray will help greatly
                  Last edited by Doug S.; 05-26-2017, 12:12 PM.
                  Masterbuilt Stainless Steel 40"
                  Weber 22.5" WSM
                  Weber Performer W/rotisserie X2
                  Weber 22.5" Kettle Silver
                  Weber 22.5" Kettle Gold
                  Weber 1990 22.5" 3 Wheeler
                  Weber 18.5" Kettle
                  Weber 18.5" Bud Light Kettle
                  Weber Smokey Joe
                  GMG Daniel Boone
                  Pit Barrel Cooker
                  Maverick ET 73 and ET 732
                  6X8 A Maze N Smoker and Tube Smoker
                  Fastest Themapen on the market BLACK
                  The Vortex

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                  • #10
                    from the desolate wasteland of Arizona... Feel free to ask questions. I think Bear is the first one you need to talk to aboot the finer points of an MES...
                    .

                    Not to mention the occasional campfire

                    My --->
                    Paul

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                    • #11
                      I'm not a fan myself, but you might look into a used weber from craigslist and a vortex from whoever sells them lol. Think richtee carries them in his shop and I know owens bbq do as well.
                      The guys round here produce some seriously mouth watering food on those kettles.

                      As good as anything you see coming out of the big multi thousand dollar rigs.

                      That said, bear gets some serious food out of his mes too
                      Made In England - Fine Tuned By The USA
                      Just call me 'One Grind'



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                      • #12
                        from New Jersey. And I agree with what everyone else said.
                        Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                        My best asset however is the inspiration from the members on this forum.

                        sigpic
                        @SmokinJim52 on Twitter

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                        • #13
                          Thanks guys! I found a thread with a download link for Bears book (from 2015?), but my home Wi-Fi freaked out and couldn't handle it. Gonna try on the office's wifi... is there a zipped version?



                          Sent from my SM-G920V using Tapatalk

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                          • #14
                            Originally posted by TheSmokersWife View Post
                            Thanks guys! I found a thread with a download link for Bears book (from 2015?), but my home Wi-Fi freaked out and couldn't handle it. Gonna try on the office's wifi... is there a zipped version?



                            Sent from my SM-G920V using Tapatalk


                            Welcome Smoker's Wife!!!

                            I'll give you the page with the link to my PDF "Step by Step" Files, but it might be the same one you already tried.
                            If you can't download it from your Office, maybe CA, our resident "Geek" can help you.

                            My Step by Steps make it easier to get started, especially with an MES Unit:

                            Link:
                            http://www.smoked-meat.com/forum/showthread.php?t=34823


                            Bear
                            Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                            Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                            Mom & 4 Cub litter---Potter County, PA:

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                            • #15
                              Welcome Aboard,

                              Glad you dropped in.

                              Our local MES expert Bear does some mighty fine work with a watt burner and he posts tons of how to's and helps.

                              Just don't get discouraged time and practice takes, well, time and practice

                              Good Luck and again
                              Island of Misfit Smokers Member #92

                              How to heal the world. Love people and feed them tasty food.

                              sigpic

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