A brief introduction here, I'm new to the forum (though a long time lurker/researcher). We live in N. Kitsap County, WA right on Puget Sound. I'm a former Boeing engineer and - for the last 25 years - lawyer in private practice. Besides flying and motorcycling, I also like to grill and cook. For many years I've been a charcoal guy, and have had a CharGriller for about 8 years that I really like for steaks, chicken, rotisserie, etc., and have gotten pretty skilled with that piece of equipment. But, it doesn't do the low and slow smoke very well, and consumes large amounts of charcoal to do 10-20# of butts or other big/long smoking jobs.
So, I picked up a MES 30 and AMPS, and am getting ready to do a run of bacon using Bearcarver's extra smoky recipe - the only change being using Pop's brine rather than a dry cure. First 3 slabs should go in a little later today.
Looking forward to many smoking projects and trying different meats/cuts/recipes as I get the hang of it. This forum is an amazing resource with all the knowhow and experience available.
Smoke it up!
John
So, I picked up a MES 30 and AMPS, and am getting ready to do a run of bacon using Bearcarver's extra smoky recipe - the only change being using Pop's brine rather than a dry cure. First 3 slabs should go in a little later today.
Looking forward to many smoking projects and trying different meats/cuts/recipes as I get the hang of it. This forum is an amazing resource with all the knowhow and experience available.
Smoke it up!
John
