- Dec 11, 2014
- 4
- 10
Good evening everyone!
I'm TJ! Though I'm brand new to the forum, I'm by no means new to smoking meat. I've been a backyard stick burner for many years. Though I have by no means perfected my meat (does anyone ever perfect and stop experimenting?), I know smoking most meats pretty darn well! I've joined for 2 reasons 1) help guys brand new to the hobby 2) get some help/thoughts on some new things I want to try.
I'm from south central Ohio, and as I said above, I'm a seasoned stick burner (I use all wood, to the new guys out there), I'm familiar wit what most people know as "smoked BBQ"; brisket, chicken, pork, turkey, etc... I make my own rubs, sauces, injections. I cook mostly for family & friends, but have also cooked for several gatherings, meetings, conventions, weddings and even a U.S, Congressman has named me "the official meat" of his campaign hahaha. I'm looking to get into making my own smoked sausage, bacons, smoked jerky, etc. anyone having advice in those areas, I welcome any comments. And I'll help out anyone I can with tips, tricks, ect. Look forward to spending a lot of time here.
I'm TJ! Though I'm brand new to the forum, I'm by no means new to smoking meat. I've been a backyard stick burner for many years. Though I have by no means perfected my meat (does anyone ever perfect and stop experimenting?), I know smoking most meats pretty darn well! I've joined for 2 reasons 1) help guys brand new to the hobby 2) get some help/thoughts on some new things I want to try.
I'm from south central Ohio, and as I said above, I'm a seasoned stick burner (I use all wood, to the new guys out there), I'm familiar wit what most people know as "smoked BBQ"; brisket, chicken, pork, turkey, etc... I make my own rubs, sauces, injections. I cook mostly for family & friends, but have also cooked for several gatherings, meetings, conventions, weddings and even a U.S, Congressman has named me "the official meat" of his campaign hahaha. I'm looking to get into making my own smoked sausage, bacons, smoked jerky, etc. anyone having advice in those areas, I welcome any comments. And I'll help out anyone I can with tips, tricks, ect. Look forward to spending a lot of time here.
