Originally Posted by Focus
Hello, all. My name's Focus and I have been smoking off and on for around 15 years now. I grew up in Georgia where I ate one helluva lot of BBQ pork in my formative years, but sadly didn't learn much about the craft. I have been in the Air Force for 17 years and in that time, I've been stationed in CO, TX, UT, Korea, NC, and now in Massachusetts. In the years since I left GA, I have picked up a lot of technique from the various places I've lived.
I currently have a Char Griller with side firebox, but it has taken a beating over 7 winters in New England. Plus, I am just tired of building a fire from scratch every time and managing heat the old fashioned way. I'm currently in the market for a quality electric smoker... that will be my first post.
I'm looking forward to becoming part of the SMF community, sharing and learning along the way. I'll also be sure to share my experiences smoking "a la Cape Cod" which is a different beast from my days in TX, GA, and NC, to be sure.
Welcome to the Forum !
I hear ya about managing the heat, that is why I got the MES 30, so I could cook cooler and maybe look away a little more, and I am behind the times as I was not brining meats or doing dry rubs before cooking and smoking, and I had a real hankering for some Jerky ! so I wanted something I could use as a cold smoker and dehydrater, I too have a Char Griller with the side burner, on my second one, I keep a cover on it and it generally is not all that wet here, but I have re-painted it twice after treating the rust on the outside, just surface rust from the paint peeling, it is still in awesome shape and got about 5 years on this one, maybe more, memory is not what it used to be.
This Forum is nice, bunch of good helpful sharing folks here, I am new as well, surfed and took notes for 3 weeks then joined because it was the best Forum I found for Smoking and Curing.
I just bought my MES 30, did a rack mod on it, waiting for my other 3 racks and then I get to season and take it for a spin, gonna do a mess of Jerky, buying all this stuff was a bit painful for the budget, I have spices that are basic and primarily for jerky but many of them are basic brine ingredients, so after I get my feet wet with some Jerky, I will move on to some other feats of smokiness, I am also going to do some cooking in it of course, can't wait - like you said to experience the ease over the Char Grill, also can't wait to taste the difference brining makes, and I will only have to light the pellet smoker now instead of the hour or more prep to get the coals or fire right.