Howdy,
I'm Dave, hailing out of Jefferson, GA just north of Atlanta. I worked in steakhouses as a kid and learned a lot about cooking steaks over gas and getting them to turn out well. Over time, I've continuously worked to improve those skills to the point I've pretty well got grilling anything over a gas grill down pat. I own a somewhat modified propane gas grill, with the original stainless burners replaced with cast iron burners. I plan to make a few more mods this summer, when I repair/replace the gas feed between burners with new steel. I'm pretty handy with tools. I also season using various mixtures I've made up on my own, improving on store bought stuff as well as modifying recipes I've gotten from others to suit my own tastes.
I work in a hospital for long hours, so my time off is somewhat limited these days, but I have an attitude of continuous improvement in my hobbies, one of which is the grilling mentioned above. I had purchased a book on grilling/bbq'ing and learned about indirect grilling and smoking. I tried the indirect grilling with a small brisket I picked up at Sam's Club using a smoker packet (My grill doesn't have a smoker chip drawer.)
The results were okay, but not all that I had hoped. I wanted better tasting smoked beef, pork and chicken similar to what was sold through a local restaurant here, but better, tastier and less dry. I knew this was going to take some sort of serious smoker.
I don't have the time or inclination to deal with charcoal or other bricket type cooking, so I looked at gas and electric smokers. Some research on the net (google is your friend, brought me here) and I decided to get a Masterbuilt Electric Smoker. Picked a 40" model at Sam's Club based on recommendations I read on this and other forums. The model I picked up is the 20070211, with the black body, stainless front door w/window and the half size chip tray. To date, since I've only had it a day or two and don't have much in house to smoke, I've not used it or seasoned it. I did put it together and plan to season it this weekend.
I joined this forum because after reading some of the postings and having some knowledge of the personalities forums have, I felt this would be a good place to learn.
Best Regards,
Dave
DaveInGA
I'm Dave, hailing out of Jefferson, GA just north of Atlanta. I worked in steakhouses as a kid and learned a lot about cooking steaks over gas and getting them to turn out well. Over time, I've continuously worked to improve those skills to the point I've pretty well got grilling anything over a gas grill down pat. I own a somewhat modified propane gas grill, with the original stainless burners replaced with cast iron burners. I plan to make a few more mods this summer, when I repair/replace the gas feed between burners with new steel. I'm pretty handy with tools. I also season using various mixtures I've made up on my own, improving on store bought stuff as well as modifying recipes I've gotten from others to suit my own tastes.
I work in a hospital for long hours, so my time off is somewhat limited these days, but I have an attitude of continuous improvement in my hobbies, one of which is the grilling mentioned above. I had purchased a book on grilling/bbq'ing and learned about indirect grilling and smoking. I tried the indirect grilling with a small brisket I picked up at Sam's Club using a smoker packet (My grill doesn't have a smoker chip drawer.)
The results were okay, but not all that I had hoped. I wanted better tasting smoked beef, pork and chicken similar to what was sold through a local restaurant here, but better, tastier and less dry. I knew this was going to take some sort of serious smoker.
I don't have the time or inclination to deal with charcoal or other bricket type cooking, so I looked at gas and electric smokers. Some research on the net (google is your friend, brought me here) and I decided to get a Masterbuilt Electric Smoker. Picked a 40" model at Sam's Club based on recommendations I read on this and other forums. The model I picked up is the 20070211, with the black body, stainless front door w/window and the half size chip tray. To date, since I've only had it a day or two and don't have much in house to smoke, I've not used it or seasoned it. I did put it together and plan to season it this weekend.
I joined this forum because after reading some of the postings and having some knowledge of the personalities forums have, I felt this would be a good place to learn.
Best Regards,
Dave
DaveInGA
