- Dec 15, 2014
- 9
- 10
My first smoker, a MES 30, arrived 2 days ago and I was able to get it assembled and burned-in for the required 3 hours before the rains came. The rains will quit tomorrow night and I'll be ready for me first smoke early Wednesday. I'm about as excited as I get about such things, it will be a new adventure.
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While I've never smoked ANYTHING yet, I do know a bit about food. I managed a number of different restaurants from New Orleans to L.A. during the first half of my life. Then I became a Registered Nurse and spent a career delivering babies in a high-risk labor & delivery unit of a university hospital.
I have several health issues that will limit how fast and how long I can work at a time, but I'm sure I'll be able to work around that with proper scheduling.
I love the science of cooking and have developed several untested theories that, if they work as expected, could bring significant changes to a few of the accepted methods. I'm sure I'm the only raw beginner that ever thought he was going to teach the pros a thing or two
. But then, I may be eating quite a bit of crow with my ribs.
I've read a lot in the last few weeks as I was deciding on equipment and such, and this seems like a great group to grow with and learn from.Thank you for all of your informative posts.
I'll check in within a fews days and outline my successes and failures.
My first act after joining this site was to purchase Jeff's rub and sauce recipes. Even if I never even try them they are a bargain. I am currently a web designer and I know the kind of work and expense that goes into creating a site like this. Any money contributed is well deserved and an inexpensive investment in maintaining this wonderful site. I plan to purchase the recipes again every few months.
Thanks,
OBmitch
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While I've never smoked ANYTHING yet, I do know a bit about food. I managed a number of different restaurants from New Orleans to L.A. during the first half of my life. Then I became a Registered Nurse and spent a career delivering babies in a high-risk labor & delivery unit of a university hospital.
I have several health issues that will limit how fast and how long I can work at a time, but I'm sure I'll be able to work around that with proper scheduling.
I love the science of cooking and have developed several untested theories that, if they work as expected, could bring significant changes to a few of the accepted methods. I'm sure I'm the only raw beginner that ever thought he was going to teach the pros a thing or two
I've read a lot in the last few weeks as I was deciding on equipment and such, and this seems like a great group to grow with and learn from.Thank you for all of your informative posts.
I'll check in within a fews days and outline my successes and failures.
My first act after joining this site was to purchase Jeff's rub and sauce recipes. Even if I never even try them they are a bargain. I am currently a web designer and I know the kind of work and expense that goes into creating a site like this. Any money contributed is well deserved and an inexpensive investment in maintaining this wonderful site. I plan to purchase the recipes again every few months.
Thanks,
OBmitch
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