jeffauby
Newbie
#next_pages_container { width: 5px; hight: 5px; position: absolute; top: -100px; left: -100px; z-index: 2147483647 !important; } Hi Folks! My name is Jeff and I live in Cincinnati. I'm in my mid thirties with a wife, 3 kiddos, yellow lab and a cat.
I've been smoking with 2 charcoal smokers for a few years. One is an old unit that's built like a tank, it was given to me... it can hold a ton of meat! The other is a standard Brinkmann with a few mods, including a pretty good insulation cover. With these, I've been mostly sticking to Pork Shoulders and Ribs with great results. This year my family asked me to smoke our thanksgiving turkey. So... I took this as a great opportunity to add an electric smoker.
After reading many postings on this site, I bought a 30" Digital MES. Might regret not getting the 40", but I always have the tank if I need to go big. And... I can fit a decent turkey in this 30".
I seasoned the unit early this morning and as I type, I'm in the middle of a test run with a small pork shoulder. It comes off in about an hour. So far... so good! The Turkey goes on at 6:30ish tomorrow morning. I'm not going to brine this bird (definitely will try it on the next one) but I am working on my injection sauce formula.
Anyway... this site is awesome! I look forward to learning from and sharing with everyone! Thanks in advance!
Happy Thanksgiving!
I've been smoking with 2 charcoal smokers for a few years. One is an old unit that's built like a tank, it was given to me... it can hold a ton of meat! The other is a standard Brinkmann with a few mods, including a pretty good insulation cover. With these, I've been mostly sticking to Pork Shoulders and Ribs with great results. This year my family asked me to smoke our thanksgiving turkey. So... I took this as a great opportunity to add an electric smoker.
After reading many postings on this site, I bought a 30" Digital MES. Might regret not getting the 40", but I always have the tank if I need to go big. And... I can fit a decent turkey in this 30".
I seasoned the unit early this morning and as I type, I'm in the middle of a test run with a small pork shoulder. It comes off in about an hour. So far... so good! The Turkey goes on at 6:30ish tomorrow morning. I'm not going to brine this bird (definitely will try it on the next one) but I am working on my injection sauce formula.
Anyway... this site is awesome! I look forward to learning from and sharing with everyone! Thanks in advance!
Happy Thanksgiving!
