Hi Everyone! My name is Mike and I am from Osceola, IN. I have been coming to this website for years to get tips on smoking meats and decided that I would like to take part in some of the conversations I first started to learn about smoking meats while I was stationed in Virginia for the Navy. My room mates were from down south and would fire up the smoker on the weekends and invite people over for beer and food. Since space was limited at our apartment I started on an old Brinkman that looked like R2D2. The food came out pretty good on it, but there was not a lot of room to smoke a lot of meat on it. When I got out of the Navy (1996) I purchased myself a cheap Brinkman and started experimenting with different ways of smoking (wood types, meat types, rubs, etc...). It was here that I started to really learn about low and slow cooking. I would cook for tailgaiting at Notre Dame Football games with friends. It was there that someone said that I should have my own hashtag called #MIKESMEAT and my username was born...LOL... I currently own a Char-Broil Big Easy SRG (Propane), a Char-Broil American Gourmet Offset Smoker 1280, a Masterbuilt Propane/Charcoal Vertical Smoker, 2 old Brinkman Electric smokers, and a brand new Pit-Boss 820 Pellet Smoker/Grill. I have smoked just about everything from hot dogs to brisket.