- Jan 24, 2016
- 7
- 10
Hello Everyone, I'm RussC from Hollywood, FL. I stumbled across this site and within about 30 seconds, I knew I wanted to join and take advantage of the wealth of information here.
This appears to be a really quality and informative site and I want to thank all those responsible for putting it together. I'm excited to go exploring and delve into all the helpful information.
I've been grilling for years, but never realized how poorly I was doing it until I decided to get serious and learn something about the science and technique behind it. I have/had a Weber three burner gas grill that I love. I first started smoking with it by using smoker/tinder boxes that tucked in between the burner cover and the wall of the grill. I thought I was getting clever by using TWO smoker boxes, one on each end of the grill. I'd light the left burner low and use indirect heat to smoke the food. When the wood chips burned up, I'd turn off the left burner, ignite the right burner, re-position the food for continued indirect cooking, and double my smoking time.
It's probably been done a million times, but for me it was an original thought for me and the results were so good that I was hooked.
I smoked plenty of ribs with great success. Then I decided to move to the big leagues and got a Rec Tec wood pellet smoker.
I LOVE it.
Again, I've smoked plenty of ribs (now on the Rec Tec), smoked a ham, and smoked two 17 lbs turkeys. So far, everything has turned out really well because I did a TON of research before attempting any of it. Tomorrow, I'm attempting a small (2.75 lb.) brisket flat in anticipation of smoking a full Packer-cut brisket for the Super Bowl.
I am probably a sub-novice when compared to most of you on this forum, but I'm eager to learn and improve my techniques.
The "Welcome" page encourages an introduction like this, so here it is. I'm not sure I know or am skilled enough to contribute much to the forum, but I'll be trying to soak up all the available information like a sponge.
Again, thanks to the people who have to work so hard behind the scenes to make a site like this possible.
Good luck and good smoking,
Russ C
This appears to be a really quality and informative site and I want to thank all those responsible for putting it together. I'm excited to go exploring and delve into all the helpful information.
I've been grilling for years, but never realized how poorly I was doing it until I decided to get serious and learn something about the science and technique behind it. I have/had a Weber three burner gas grill that I love. I first started smoking with it by using smoker/tinder boxes that tucked in between the burner cover and the wall of the grill. I thought I was getting clever by using TWO smoker boxes, one on each end of the grill. I'd light the left burner low and use indirect heat to smoke the food. When the wood chips burned up, I'd turn off the left burner, ignite the right burner, re-position the food for continued indirect cooking, and double my smoking time.
It's probably been done a million times, but for me it was an original thought for me and the results were so good that I was hooked.
I smoked plenty of ribs with great success. Then I decided to move to the big leagues and got a Rec Tec wood pellet smoker.
I LOVE it.
Again, I've smoked plenty of ribs (now on the Rec Tec), smoked a ham, and smoked two 17 lbs turkeys. So far, everything has turned out really well because I did a TON of research before attempting any of it. Tomorrow, I'm attempting a small (2.75 lb.) brisket flat in anticipation of smoking a full Packer-cut brisket for the Super Bowl.
I am probably a sub-novice when compared to most of you on this forum, but I'm eager to learn and improve my techniques.
The "Welcome" page encourages an introduction like this, so here it is. I'm not sure I know or am skilled enough to contribute much to the forum, but I'll be trying to soak up all the available information like a sponge.
Again, thanks to the people who have to work so hard behind the scenes to make a site like this possible.
Good luck and good smoking,
Russ C
