Hey everyone. I'm Matt, live in Chicago IL, and just got out of grad school in April. My first big congratulations gift to myself for finishing up school is a full smoker set up. So after spending the past six months lurking on the forum, I've decided to register and join the community full time. This week, I'm taking delivery of the 30" Masterbuilt Electric Smokehouse, the AMNPS, 20 lbs each of 100% Hickory and 100% Apple pellets, and the Maverick 732 thermometer.
I've been drying jerky at home over the past two years using one of the $10 cardboard box dryer setups online, so I'm excited to take the jerky making to a new level in the MES. I'm also looking forward to cold smoking some cheese later this summer once the 90+ degree days in Chicago end. But first up is a pork shoulder as a way to try out the smoker given its tendency to be more forgiving for newbies like myself. Once I get a few batches under my belt, I'll move on to my KC favorite: burnt ends.
To put this lightly, I don't think you all understand how important you are to the smoking and barbecuing world. You've been really influential in my purchasing decisions and I'm eager to be a productive member of the forum!
I've been drying jerky at home over the past two years using one of the $10 cardboard box dryer setups online, so I'm excited to take the jerky making to a new level in the MES. I'm also looking forward to cold smoking some cheese later this summer once the 90+ degree days in Chicago end. But first up is a pork shoulder as a way to try out the smoker given its tendency to be more forgiving for newbies like myself. Once I get a few batches under my belt, I'll move on to my KC favorite: burnt ends.
To put this lightly, I don't think you all understand how important you are to the smoking and barbecuing world. You've been really influential in my purchasing decisions and I'm eager to be a productive member of the forum!
