Hello everyone, I’ve finally decided to introduce myself after joining and taking in all the info.
I’ve been smoking for about 10-12 years now, started out on a Weber Smokey Mountain back when all they had was the 18†model, still have it to this day, along with a 22†kettle.
Just a couple months ago I bought Aaron Franklins book, after reading it cover to cover I became interested in a stick burner. After years of smoking on my Weber using what Aaron would call "dirty smoke" I was interested in knowing if an offset smoker was the real deal.
I decided I would purchase a Meadow Creek SQ36 from Mason Dixon BBQ in Greencastle PA. I went with Meadow Creek because they are made in PA, but also because I wouldn’t have to spend an extra 500$ in shipping, just took a road trip one Friday and picked it up!
Ive been using it every weekend since buying it learning how to use it and generally getting it seasoned. Just tonight I did two racks of spares, used hickory as fuel, one had just salt and pepper as a rub and the other I finally tried the Memphis dust rub I got from here. Both turned out pretty well if I do say so myself, I look forward to leaning all I can from this website and continuing to learn my new offset and trying out new things!
I’ve been smoking for about 10-12 years now, started out on a Weber Smokey Mountain back when all they had was the 18†model, still have it to this day, along with a 22†kettle.
Just a couple months ago I bought Aaron Franklins book, after reading it cover to cover I became interested in a stick burner. After years of smoking on my Weber using what Aaron would call "dirty smoke" I was interested in knowing if an offset smoker was the real deal.
I decided I would purchase a Meadow Creek SQ36 from Mason Dixon BBQ in Greencastle PA. I went with Meadow Creek because they are made in PA, but also because I wouldn’t have to spend an extra 500$ in shipping, just took a road trip one Friday and picked it up!
Ive been using it every weekend since buying it learning how to use it and generally getting it seasoned. Just tonight I did two racks of spares, used hickory as fuel, one had just salt and pepper as a rub and the other I finally tried the Memphis dust rub I got from here. Both turned out pretty well if I do say so myself, I look forward to leaning all I can from this website and continuing to learn my new offset and trying out new things!
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