Howdee Howdee,
Call me Foamheart, or whatever suits ya fancy. I am a country boy currently and for the first time probably permently located in South Louisiana on the Mississippi River. I have lived all over this country and a few across the big pond. I have been smokin over 50 years if you include stokin the fire box for my Daddy. I have bought pits, made pits, and even had a custom designed pit. The most I have ever smoked at one time was 3 whole hogs or 300 chickens. With the exception of the hams and turkeys for friends during the holidays, I pretty basically just smoke for myself now. Big cook-outs just don't hold the allure they once did. My body just can't keep up with all that partying anymore.
I have large diameter pipe pits, and electric pits for the most part. I have smoked in everything from cardboard boxes to washing machine shells. I have become a believer in electric smokers over the past 20 years. Heck I have 3 Redi-Smokers with the bottoms burnt out in the barn!
I inject regulary, especially fowl.
Never use a brine, never had a dry bird. But I tryed it twice.
Trying to expand my knowledge of dry rubs.
Understand the difference in wood to meats, or how I think they go anyway. Much like the different color rouxs in a gumbo.
I have made sausage and jerky
I am pretty much a purest, I like a light smoke taste to enhance the natural food flavor. Not much on bark but a good smoke ring always shows a pro. But I still use a few things for better taste and appearance.
I just got a MES 30, I am thinking after last weeks first attempt I will like it. All those electronics bother me, but until they break I will not trash 'em. Its as well made as any inexpensive electric smoker I saw. Anyway, I am here to try and learn because I am sure you folks have a wealth of untapped knowledge for me to absorb.
I look forward to meeting the cooks and reading the posts.
Call me Foamheart, or whatever suits ya fancy. I am a country boy currently and for the first time probably permently located in South Louisiana on the Mississippi River. I have lived all over this country and a few across the big pond. I have been smokin over 50 years if you include stokin the fire box for my Daddy. I have bought pits, made pits, and even had a custom designed pit. The most I have ever smoked at one time was 3 whole hogs or 300 chickens. With the exception of the hams and turkeys for friends during the holidays, I pretty basically just smoke for myself now. Big cook-outs just don't hold the allure they once did. My body just can't keep up with all that partying anymore.
I have large diameter pipe pits, and electric pits for the most part. I have smoked in everything from cardboard boxes to washing machine shells. I have become a believer in electric smokers over the past 20 years. Heck I have 3 Redi-Smokers with the bottoms burnt out in the barn!
I inject regulary, especially fowl.
Never use a brine, never had a dry bird. But I tryed it twice.
Trying to expand my knowledge of dry rubs.
Understand the difference in wood to meats, or how I think they go anyway. Much like the different color rouxs in a gumbo.
I have made sausage and jerky
I am pretty much a purest, I like a light smoke taste to enhance the natural food flavor. Not much on bark but a good smoke ring always shows a pro. But I still use a few things for better taste and appearance.
I just got a MES 30, I am thinking after last weeks first attempt I will like it. All those electronics bother me, but until they break I will not trash 'em. Its as well made as any inexpensive electric smoker I saw. Anyway, I am here to try and learn because I am sure you folks have a wealth of untapped knowledge for me to absorb.
I look forward to meeting the cooks and reading the posts.
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