Hello! I'm an avid cook from Northwest Indiana about 50 miles East of Chicago. I started smoking various meats on a Brinkman charcoal smoker. Decided to move up the scale of ease with a masterbuilt 30" electric smoker after I started making my own bacon. I can't believe how easy it is to make your own bacon.
I have to say that the MES does a pretty good job but I have not had the same flavor and smoke as the charcoal brinkman.
I recently purchased a cold smoker kit to add to my MES to up the smoke ante on meats and to also cold smoke cheese. First attempt at cold smoke did not turn out so well.
I like to smoke different meats with a variety of wood chips. I use Jack Daniels oak barrel chips on turkey, apple chips on cheese and hickory chips on bacon.
I'm here on the Smoking Meat Forum to get pointers, tips and recipes to get a better product out of my smoker...and to share anything tidbits I came across along the way.
I look forward to participating in the forum.