- Nov 26, 2013
- 1
- 10
Hey I am new to the forum, I found a link on Facebook, I looked and liked what I saw so I joined.
I am not new to smoking meat. I have used the old faithful charcoal water smokers. They did the job.
A little about me I am 45 yrs old . Navy vet, general tinkerer, I work for a jet builder in Savannah as a senior autoclave operator.
I cook composite (carbon fiber) airplane parts. Married to the same beautiful lady for 21 yrs. 2 daughters 1 grandson.
Anyway I was going to build me a new smoker and after reading on here I decided to buy me a new one instead. I decided on the
30 in MES. I think that will do fine for me. My grandson says we are gonna break it in right this weekend with a butt and some ribs.
We are goin to use a combination of pecan, oak, and apple.
That is enough about me for now. I look forward to many years of learning more about smoking meat.
Later
Scootdaddy (Keith)
I am not new to smoking meat. I have used the old faithful charcoal water smokers. They did the job.
A little about me I am 45 yrs old . Navy vet, general tinkerer, I work for a jet builder in Savannah as a senior autoclave operator.
I cook composite (carbon fiber) airplane parts. Married to the same beautiful lady for 21 yrs. 2 daughters 1 grandson.
Anyway I was going to build me a new smoker and after reading on here I decided to buy me a new one instead. I decided on the
30 in MES. I think that will do fine for me. My grandson says we are gonna break it in right this weekend with a butt and some ribs.
We are goin to use a combination of pecan, oak, and apple.
That is enough about me for now. I look forward to many years of learning more about smoking meat.
Later
Scootdaddy (Keith)
