Hello All fellow smokers!
This is my first time using a forum, so if this isnt posted in the correct place, I apologize.
My Name is Jeremy Meeks, and I live in Vermilion Bay Ontario, still a youngster at 23, but love smoking meat! along with drinking beer, fishing, hunting, and oh ya HOCKEY BABY! GO HABS GO!
3 years ago, me and a good friend, took over his fathers BBQ sauce business (award winning Busters BLUEBERRY BBQ Sauce), within one year we aquired our own property and opened up our own restaurant, Busters BBQ!
I learned to smoke in an Oklahoma Joe, and our first year in business I smoked everything out of it, but at 25 racks top capacity, I new i needed a larger smoker in a hurry. Sorry to all the purists, but I went Electric with a Fast Eddy - FEC Series 750. I use a a Hickory, Cherry, Pecan, Apple hardwood mix. This machine is amazing, im not worried all day about my heat, which allows me to get on with other kitchen duties and orders.
I love a ton of questions, I literally smoke meat and veggies everyday and most nights, and am always look for new hints and secrets!
Check out my website at Bustersbbq.com. Main page will give you two options, one side is dedicated to our BBQ sauce, the other to the restaurant. Oh ya our sauce took Grand Champion at the Great American BBQ sauce contest (2006), and has won numerous awards at the American Royal, We also just introduced our own rub to our line of products.
First question.....Brisket Burnt ends? Im currently using my ends that i cant slice in my beans, but is anybody putting them back in the smoker after trimming the brisket? if so what is the process? im guessing in a big foil pan ?
Cheers to all!
JEREMY MEEKS
This is my first time using a forum, so if this isnt posted in the correct place, I apologize.
My Name is Jeremy Meeks, and I live in Vermilion Bay Ontario, still a youngster at 23, but love smoking meat! along with drinking beer, fishing, hunting, and oh ya HOCKEY BABY! GO HABS GO!
3 years ago, me and a good friend, took over his fathers BBQ sauce business (award winning Busters BLUEBERRY BBQ Sauce), within one year we aquired our own property and opened up our own restaurant, Busters BBQ!
I learned to smoke in an Oklahoma Joe, and our first year in business I smoked everything out of it, but at 25 racks top capacity, I new i needed a larger smoker in a hurry. Sorry to all the purists, but I went Electric with a Fast Eddy - FEC Series 750. I use a a Hickory, Cherry, Pecan, Apple hardwood mix. This machine is amazing, im not worried all day about my heat, which allows me to get on with other kitchen duties and orders.
I love a ton of questions, I literally smoke meat and veggies everyday and most nights, and am always look for new hints and secrets!
Check out my website at Bustersbbq.com. Main page will give you two options, one side is dedicated to our BBQ sauce, the other to the restaurant. Oh ya our sauce took Grand Champion at the Great American BBQ sauce contest (2006), and has won numerous awards at the American Royal, We also just introduced our own rub to our line of products.
First question.....Brisket Burnt ends? Im currently using my ends that i cant slice in my beans, but is anybody putting them back in the smoker after trimming the brisket? if so what is the process? im guessing in a big foil pan ?
Cheers to all!
JEREMY MEEKS
