Hello everyone,
My name is Alex i am 25 and i live in Montreal, Canada and i am Russian. Around the age of 15 i started to show interest for cooking. And charcoal bbq have a special place in my heart since 16-17. I've been a proud owner of a MES 30" since i got it last year for my Birthay in april ( 420 :P and i DON'T smoke). Went for it because i live in a condo and space and ease to operate were crucial to me.
Together we did some amazing pulled pork, ribs, chickens, salmon (fresh caught in Ontario) and much more.
I found this website through Google while hunting for a Turkey recipe at Thanksgiving. And found more turkey information than Butterball's secret vault has. Ended up doing one in the smoker and one in the oven. It was a very intense first turkey encounter but thanks to this AMAZING site, everything went well.
I have deep respect for the creators/admins/moderators and whoever helps to keep this place alive and help it expand it's borders.
Since actions speak louder than words, i have joined the Pitmaster Club to show my support as many others. Hope to get tons of useful information and maybe enough knowledge to open a REAL americal bbq joint one day to start converting people from maple syrup to ribs...
Few photos attached to summarize my cooking experience. Enjoy and thank you
My name is Alex i am 25 and i live in Montreal, Canada and i am Russian. Around the age of 15 i started to show interest for cooking. And charcoal bbq have a special place in my heart since 16-17. I've been a proud owner of a MES 30" since i got it last year for my Birthay in april ( 420 :P and i DON'T smoke). Went for it because i live in a condo and space and ease to operate were crucial to me.
Together we did some amazing pulled pork, ribs, chickens, salmon (fresh caught in Ontario) and much more.
I found this website through Google while hunting for a Turkey recipe at Thanksgiving. And found more turkey information than Butterball's secret vault has. Ended up doing one in the smoker and one in the oven. It was a very intense first turkey encounter but thanks to this AMAZING site, everything went well.
I have deep respect for the creators/admins/moderators and whoever helps to keep this place alive and help it expand it's borders.
Since actions speak louder than words, i have joined the Pitmaster Club to show my support as many others. Hope to get tons of useful information and maybe enough knowledge to open a REAL americal bbq joint one day to start converting people from maple syrup to ribs...
Few photos attached to summarize my cooking experience. Enjoy and thank you
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