- May 29, 2016
- 1
- 10
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.
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.
