I'm new to these forums, but have been making 'Q for quite a while. Never been in competition, but everyone likes my rubs and my sauces. Just stepped into MES smoking as my wife bought me a 40" MES for my birthday. I've been a confirmed wood-fired smoker cook for a long time, so I'm looking for assistance/guidance/education/what have you with the new-fangled smoker.
I have a fab-shop-made 50" long barrel type wood-fired smoker, the new Masterbuilt 40" and a gas/charcoal combo grill. As you can tell from that, we tend to do a LOT of outdoor cooking.
I have a fab-shop-made 50" long barrel type wood-fired smoker, the new Masterbuilt 40" and a gas/charcoal combo grill. As you can tell from that, we tend to do a LOT of outdoor cooking.