- Jan 12, 2014
- 4
- 10
Hi all!
While new to these forums, I've been smoking & grilling meats for years - but still consider myself a novice.
Originally I had an old custom charcoal smoker picked up in Louisiana but smoking anything was a major effort that took forever - you had to babysit it all day. Not something your average late "20something" has patience for.
So I upgraded to a first gen MES which I modified to have common sense options (latch & vent) and had good luck with that for a few years - but it died so I replaced it last year with a newer, more updated MES30. Loving it even more, and can enjoy smoking stuff without all the hands-on babysitting even though at "40something" now I'm enjoying a day at home with some cold beer and making a day of it!
I've lots of recipes & techniques I've developed over the years and even had my BBQ sauce used as a house sauce at a BBQ restaurant in Florida (alas, the restaurant didn't last more than a year or so - but it's a fun talking point!). Sadly, my wife actually hates my sauce! (it's more of a thick spice/vinegar than the sweet/molasses styles often found in stores which she prefers).
I'm really looking forward to getting more into smoking and the wisdom contained on this website from some real gurus of smoked meat!
I've already found some ideas I like (a vinegar-based finishing sauce) and run into several concepts that I'd not considered and I will certainly try!
My meat of choice is pork - mostly butts, spareribs & brisketts (although I fail at brisket more often than I succeed...) but I still manage to drive my neighbors here in Louisville crazy when I fire things up - they always find a way to wander over with a cold beer to trade for a taste!
-Cosh
While new to these forums, I've been smoking & grilling meats for years - but still consider myself a novice.
Originally I had an old custom charcoal smoker picked up in Louisiana but smoking anything was a major effort that took forever - you had to babysit it all day. Not something your average late "20something" has patience for.
So I upgraded to a first gen MES which I modified to have common sense options (latch & vent) and had good luck with that for a few years - but it died so I replaced it last year with a newer, more updated MES30. Loving it even more, and can enjoy smoking stuff without all the hands-on babysitting even though at "40something" now I'm enjoying a day at home with some cold beer and making a day of it!
I've lots of recipes & techniques I've developed over the years and even had my BBQ sauce used as a house sauce at a BBQ restaurant in Florida (alas, the restaurant didn't last more than a year or so - but it's a fun talking point!). Sadly, my wife actually hates my sauce! (it's more of a thick spice/vinegar than the sweet/molasses styles often found in stores which she prefers).
I'm really looking forward to getting more into smoking and the wisdom contained on this website from some real gurus of smoked meat!
I've already found some ideas I like (a vinegar-based finishing sauce) and run into several concepts that I'd not considered and I will certainly try!
My meat of choice is pork - mostly butts, spareribs & brisketts (although I fail at brisket more often than I succeed...) but I still manage to drive my neighbors here in Louisville crazy when I fire things up - they always find a way to wander over with a cold beer to trade for a taste!
-Cosh
