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"I guess it's my personality, but once
something has my attention I deep-dive,"
Wiggins says.
Wiggins eventually found his groove
using the smoker, but he says he made many
mistakes along the way.
"I must have messed up 10 briskets
before I got one right," Wiggins says. "I
never understood people who avoid failing.
Failing is fantastic when you learn from it."
Wiggins mastered the challenges of
different meats like brisket and ribs, but if he
Michael Wiggins eventually found his groove using the smoker, but he says he made many mistakes along the way.
"I must have messed up 10
briskets before I got one
right. I never understood
people who avoid failing.
Failing is fantastic when
you learn from it."
– Michael Wiggins
had to pick one he enjoys cooking most, it
would be pork butt.
"Pulled pork is so forgiving. If you leave
it in a few minutes too long, you don't mess
it up," says Wiggins. "Smoked meat is all
about time and temperature. What makes
it interesting is no two pieces of meat cook
exactly the same."
ough friends and businesses sometimes
pay Wiggins to cook for them and he
occasionally sells meats on Facebook, he
said he likes to cook for families in need. He
