I am going to Merritt Island tomorrow to pick up my dad's offset smoker. He doesn't use it, so he is giving it to me. He uses his MES now and is enjoying that style of smoking.
I will need to clean it up and put some wheels on it so I can move it around on the ground, no concrete pads here. It was stored under cover and should be in good shape.
Don and Keith, let me know if you are still coming up short on the meats. At the butcher I go to I have not seen any issues. I will be going today and will inquire what options are. I know in the past I have bought case packs and got a really good deal. Maybe get one and split it up.
With only 2 of us in the household, doing a cook usually lasts us a long time. I still have 15ea 1lb packs of pulled pork vacuum sealed in the freezer that I did in March. I did do a brisket for tacos on Cinco de Mayo. It came out good, great flavor, but texture and moisture need work. I tried the peach paper for the first time. Still my best one yet not using sous vide.
I would try my hand at making sausage, but I would be the only one eating it, Charlyn doesn't like many sausages.
Can't wait to get back to work and complain about how busy I am and that I need some time off!
Stay Safe!