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Long time lurker, first time poster.

post #1 of 4
Thread Starter 


I'm been lurking on this forum for many years now ever since I built my my first smoker, an "Alton Brown" cardboard smoker that I used for fish. I loved that smoker. It was perfect for taking on our yearly fishing vacation. Broken down it takes up almost no room and travels very well. However, my original burner burned out, and I have yet to find one that works for smoking. They all have built in heat lockouts now, and they don't work for more than an hour or two.


Shortly after I built the cardboard smoker, I bought a Brinkmann Gourmet Electric Smoker. I have used it for years smoking pork butts, stuffed chicken thighs, and fish. For the last few years my family's business has served food and cookies on Sundays between Thanksgiving and Christmas. My pulled pork sandwiches have been very well received for two of those weeks each year.


This year while smoking pork butts for work, my heating element started to go out. Luckily I was able to get everything cooked, and my wife bought me a MES 30 for Christmas. She actually purchased it before the problems, but I can't be happier to have a new toy to play with.


I had been thinking about making further mods to my Brinkmann such as getting a PID controller, increasing the door size, and switching from water to sand. Maybe I'll get back to the Brinkmann, but for now I am focusing on getting my MES up to snuff. I have purchased a Maverick thermometer and an A-maze-n pellet smoker for my first smoke this weekend. Next week is my boy's 3rd birthday. Unless shomething terible happens,  I'm thinking of trying some ribs and/or brisket for it.


I hope that someday I can payback some of the knowledge I've already received from this forum.



post #2 of 4
Great that you eventually joined us Bayil7! welcome1.gif
I believe sand in your Brinkmann will give you a more favorable outcome on your cooks and leave less moisture build up to effect the electronics...
post #3 of 4

texas.gifHello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   



post #4 of 4

Hello and Welcome to our addiction.  A word of warning: There is no 12 step program for this one!  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!


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SmokingMeatForums.com › Forums › Announcements › Roll Call › Long time lurker, first time poster.