Hello everyone!
I'm beaverbob, hailing from the southern parts of the great white north. You might know it as Toronto (or if you're from the area, specifically Burlington.)
It's an honour to join your community. I look forward to absorbing the wisdom of the smoke-masters that have gone before me, and hopefully give back some of the things I've learned in return. But enough of the formalities, let's get into the good stuff!
Gear: Weber Smokey Mountain 18.5" // Weber Genesis E300, natural gas // Thermapen
Favourite flavours: Central Texas brisket and beef ribs, East Carolina pork ribs and shoulder, Cleveland beef jerky
Goals: I have my first "big cook" coming up for Canada day, goal is to pull it off successfully. I'm smoking 8lbs of beef short ribs and a 10lb brisket for a large group of family. I'm actually going head-to-head with my uncle who also has a Weber Smokey Mountain for some friendly competition. I've smoked smaller stuff before like beef and pork ribs, and pork shoulder that came out really well. But I've never smoked a full packer brisket and never 2 types of meat at once. I figure this is a low stakes environment to get my feet wet since my family usually isn't too critical of free meat. :)
I'm hoping to start the night before on the brisket to be ready for the next afternoon. Right now I'm trying to figure out the exact timing of things. When to put the brisket on, when to put the ribs on, when to check, when to wrap (or not!), and how to build in some buffer time. I'm going to make full use of the search function to figure this out. I'm sure I'll be back at you guys soon with some detailed questions.
Hobbies: Other than smoking meat, I play hockey, golf and am outdoors a lot on group and solo camping trips. Also love to read (a lot.)
I have three "meat guys" that I look up to. I always find myself going to their books first for advice: Michael Symon (Carnivore), Adam Perry Lang (Charred and Scruffed) and Aaron Franklin (Meat Smoking Manifesto). I'm new to Jeff Philips but I'm sure the holy trinity will change to the fantastic four once I buy his book! I just got introduced to this site, and I'm loving it already.
I love cooking meat of all types and trying new techniques. Canada doesn't have too many established regional BBQ traditions, which is actually quite liberating. Everyone is free to do what they like and experiment, combining the best of what's out there. I also cook outdoors all year round, a little bit of snow or sub-zero temperatures won't stop me. Though usually less smoking, more grilling haha. Love the natural gas hookup for instant heat.
If you guys are on instagram, I'm @jostapchuk. It's all my photos of meat in one convenient place.
Thanks for having me!
I'm beaverbob, hailing from the southern parts of the great white north. You might know it as Toronto (or if you're from the area, specifically Burlington.)
It's an honour to join your community. I look forward to absorbing the wisdom of the smoke-masters that have gone before me, and hopefully give back some of the things I've learned in return. But enough of the formalities, let's get into the good stuff!
Gear: Weber Smokey Mountain 18.5" // Weber Genesis E300, natural gas // Thermapen
Favourite flavours: Central Texas brisket and beef ribs, East Carolina pork ribs and shoulder, Cleveland beef jerky
Goals: I have my first "big cook" coming up for Canada day, goal is to pull it off successfully. I'm smoking 8lbs of beef short ribs and a 10lb brisket for a large group of family. I'm actually going head-to-head with my uncle who also has a Weber Smokey Mountain for some friendly competition. I've smoked smaller stuff before like beef and pork ribs, and pork shoulder that came out really well. But I've never smoked a full packer brisket and never 2 types of meat at once. I figure this is a low stakes environment to get my feet wet since my family usually isn't too critical of free meat. :)
I'm hoping to start the night before on the brisket to be ready for the next afternoon. Right now I'm trying to figure out the exact timing of things. When to put the brisket on, when to put the ribs on, when to check, when to wrap (or not!), and how to build in some buffer time. I'm going to make full use of the search function to figure this out. I'm sure I'll be back at you guys soon with some detailed questions.
Hobbies: Other than smoking meat, I play hockey, golf and am outdoors a lot on group and solo camping trips. Also love to read (a lot.)
I have three "meat guys" that I look up to. I always find myself going to their books first for advice: Michael Symon (Carnivore), Adam Perry Lang (Charred and Scruffed) and Aaron Franklin (Meat Smoking Manifesto). I'm new to Jeff Philips but I'm sure the holy trinity will change to the fantastic four once I buy his book! I just got introduced to this site, and I'm loving it already.
I love cooking meat of all types and trying new techniques. Canada doesn't have too many established regional BBQ traditions, which is actually quite liberating. Everyone is free to do what they like and experiment, combining the best of what's out there. I also cook outdoors all year round, a little bit of snow or sub-zero temperatures won't stop me. Though usually less smoking, more grilling haha. Love the natural gas hookup for instant heat.
If you guys are on instagram, I'm @jostapchuk. It's all my photos of meat in one convenient place.
Thanks for having me!
