Lonzinomaker
Member
The #3 analog smokers finally got back in stock and I got mine ordered. Been reading the forum for a couple of months since I decided to upgrade from my MES 30 with mailbox mod.
Up until last year I mainly smoked chicken breasts, pork chops and the like. Found out how to do the mailbox mod to the MES so I could smoke cheese. About the same time I started doing some air drying to make Lonzino (pork loin). I cold smoke the Lonzino 8-12 hr every other day for a total of 36 hours.
Last summer I started making slab bacon and canadian bacon.
So because all my friends want some of my bacon, I needed a bigger smoker, so an #3 is on order.
Glad to be on this forum.
Dave
Up until last year I mainly smoked chicken breasts, pork chops and the like. Found out how to do the mailbox mod to the MES so I could smoke cheese. About the same time I started doing some air drying to make Lonzino (pork loin). I cold smoke the Lonzino 8-12 hr every other day for a total of 36 hours.
Last summer I started making slab bacon and canadian bacon.
So because all my friends want some of my bacon, I needed a bigger smoker, so an #3 is on order.
Glad to be on this forum.
Dave