chef jimmyj
Gone but not forgotten. RIP
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- May 12, 2011
- 22,167
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Greetings from Harrisburg PA, I am so new to this smoking biz, that I have not even decided which smoker to purchase!
First about me, My name is Chef James Jankoski, but after 16 years as a pro Chef and
Instructor, I am best known as Chef JimmyJ. I have dabbled with smoke using a bullit smoker and a barrel type with side fire box (I forget the make, gettin' old) with charcoal. I have had a bit of success. Mostly SL Ribs, rubbed, baked 1 hr, smoked 2 hours, chilled until service then finished on the Grill. Now it's time to step up my game.
So after extensive review I am leaning toward the MES 30" with the bells and whistles, although I have not ruled out a Propane unit that will not require modification ( not that handy with tools other than knives, whips and spatulas). Any suggestions? I have developed a few rubs and sauces that win great reviews at the picnics I have thrown, but thats the easy part with my Exceptionally Developed Palate. ( heard with a base tone and lots of echo...lol).
Lastly, I am thrilled to be here and look forward to picking your brains then some BONES!
JJ
First about me, My name is Chef James Jankoski, but after 16 years as a pro Chef and
Instructor, I am best known as Chef JimmyJ. I have dabbled with smoke using a bullit smoker and a barrel type with side fire box (I forget the make, gettin' old) with charcoal. I have had a bit of success. Mostly SL Ribs, rubbed, baked 1 hr, smoked 2 hours, chilled until service then finished on the Grill. Now it's time to step up my game.
So after extensive review I am leaning toward the MES 30" with the bells and whistles, although I have not ruled out a Propane unit that will not require modification ( not that handy with tools other than knives, whips and spatulas). Any suggestions? I have developed a few rubs and sauces that win great reviews at the picnics I have thrown, but thats the easy part with my Exceptionally Developed Palate. ( heard with a base tone and lots of echo...lol).
Lastly, I am thrilled to be here and look forward to picking your brains then some BONES!
JJ
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