I posted this the other day but wasn't getting much traction realized I probably should have put it on this thread.
So right now I have an mes 30 and have had great success. I am looking to do a major upgrade. One of my main issues is cooking space I do quite a bit of hosting for church events and such. Also just looking to take things to the next level. I am strongly leaning towards an offset stick smoker. However, I have a few concerns/questions.
1. I imagine the learning curve is pretty steep especially going from electric. I guess what I'm worried about is will this thing take me a year to get down or should most people be able to get it after a handful of test runs. I don't mind a challenge at all I quite enjoy learning and mastering something new. I just want to be able to still put out good food for events. Also I can make due with my MES while I learn.
2. Wood chips and pellets are readily available. Where do you all get your wood? Right now my primary woods are hickory, apple, and cherry but I also like to play around with others.
3. What is your opinion on reverse flow smokers?
4. What smokers do you recommend? As I said will need something fairly large probably about double the cook space of my mes 30. Which theoretically I could do 3 Boston butts on (prbly really only handle 2 without taking an absurd amount of time.) I fairly regularly cook for 20-30.
Thanks in advance.
So right now I have an mes 30 and have had great success. I am looking to do a major upgrade. One of my main issues is cooking space I do quite a bit of hosting for church events and such. Also just looking to take things to the next level. I am strongly leaning towards an offset stick smoker. However, I have a few concerns/questions.
1. I imagine the learning curve is pretty steep especially going from electric. I guess what I'm worried about is will this thing take me a year to get down or should most people be able to get it after a handful of test runs. I don't mind a challenge at all I quite enjoy learning and mastering something new. I just want to be able to still put out good food for events. Also I can make due with my MES while I learn.
2. Wood chips and pellets are readily available. Where do you all get your wood? Right now my primary woods are hickory, apple, and cherry but I also like to play around with others.
3. What is your opinion on reverse flow smokers?
4. What smokers do you recommend? As I said will need something fairly large probably about double the cook space of my mes 30. Which theoretically I could do 3 Boston butts on (prbly really only handle 2 without taking an absurd amount of time.) I fairly regularly cook for 20-30.
Thanks in advance.