Ex navy submariner working a a small college in Charleston SC.
I have been fiddling around with smoking meats for about 7 years.
I have a chargriller with side box. For xmas I got an MES 30".
I have seasoned the MES and am trying out a brisket in her tonight.
Cooking at 225, till 170,. Wrap till 195, put in a towel and let her rest in an ice chest.
I am checking out all the brisket and MES fourums now.
Glad to be aboard.