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Sunday afternoon and Smoking a Brisket

post #1 of 4
Thread Starter 

This is my first post so bear with me; I am Frank Donovan and I live in Albany, Ga and I have been around smoking meat all of my life. When I was a young I would shovel the coals from the burn pit to the concrete wall pit, and depending upon what type of meat was being coked depended where the coals would go; and if I was not fast enough Daddy Bill would be shouting where are the coals; a hot and not a rewarding job. 


I am 68, retired from AT&T, and around 2013 while watching Pit Masters with Myron Mixon I decided to go to his cooking school, a three day event. The school was excellent, in fact this is where Robby went and then started Rescue Smokers out of Sycamore Ga.


I own a Myron Mixon 48" water smoker with two cook shelves. The smoker works well; the pro the meat is tender, con you do not obtain the crust that you would from an indirect smoker, but the ribs cook OUTSTANDING.


I look forward to reading other posts and learning from you fellow pit masters.

post #2 of 4

Welcome to SMF!


Sounds like you have a lot to share.



post #3 of 4

Welcome to SMF Frank!  Good to have you with us.



post #4 of 4
Welcome Frank. We are happy you joined I hope to see a few of those cooks posted B
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