Hey All,
I live in central Mississippi. We had an old Brinkman smoker that worked well but we had a hard time keeping the charcoal lit for long smokings. We came up with a used electric insert that work well for a while until the whole thing fell apart. Then we got a Brinkman that burned propane. It did ok but it was really a hassle to make sure you had enough gas in the tank. So even though we loved smoked foods we went without for several years.
A fellow at work got a Big Green Egg for Christmas last year and has been sharing leftovers at lunch. That got me back in the mind of smoking. So Saturday I bit the bullet and bought a MEC30 at Lowes. I had a busy weekend and have yet to unpack it, but I expect that next weekend it will have a maiden voyage. A couple of chickens on one rack, a boston butt and a pork loin on another. I have high expectations for Christmas dinner. Also had to cut a bunch of pecan limbs and a cherry tree down for the same fellow that has the big green egg so we have plenty of wood to try out. What he has cooked with the egg has been amazing.
I am into the second day of the 5 day course. Learning a lot and looking forward into learning more and searing some meat.
Terry
I live in central Mississippi. We had an old Brinkman smoker that worked well but we had a hard time keeping the charcoal lit for long smokings. We came up with a used electric insert that work well for a while until the whole thing fell apart. Then we got a Brinkman that burned propane. It did ok but it was really a hassle to make sure you had enough gas in the tank. So even though we loved smoked foods we went without for several years.
A fellow at work got a Big Green Egg for Christmas last year and has been sharing leftovers at lunch. That got me back in the mind of smoking. So Saturday I bit the bullet and bought a MEC30 at Lowes. I had a busy weekend and have yet to unpack it, but I expect that next weekend it will have a maiden voyage. A couple of chickens on one rack, a boston butt and a pork loin on another. I have high expectations for Christmas dinner. Also had to cut a bunch of pecan limbs and a cherry tree down for the same fellow that has the big green egg so we have plenty of wood to try out. What he has cooked with the egg has been amazing.
I am into the second day of the 5 day course. Learning a lot and looking forward into learning more and searing some meat.
Terry
