Greetings fellow Smokers -
I have been mostly disappointed with local (Northeast) BBQ so figured I would try my hand at it. My wife is from Memphis, TN and is particular to her BBQ as well. I picked up a MES 30 last Summer and have made a good run at it so far. Have done plenty of Baby Backs, Butts (bone in and out), whole chickens, bone in and boneless chicken breasts and sausages. Looking to do my first brisket soon, but in no rush. I typically smoke around 225, but looking to raise that some and compare.
I have been reading a bunch on here as well as a Weber Smoking book my wife got me. I also DVR every BBQ Pitmaster show I can find. I take notes with every cook, but feel I spent too munch time in the beginning to make rubs and sauces instead of getting the cook right. Lately I am focusing more on temp and cooking times to get things dialed in.
I hope to learn a bunch more as I continue to follow this and other sites.