- Mar 5, 2008
- 2
- 10
I’m Phil and I live in Highlands Ranch, Colorado (those of you in Denver should know what I’m talking about). I have been smoking meat for about 2 years now and love it. I’ve visited this forum a lot, and consider it my source for BBQ information. I’ve also taken Jeff’s e-course and ordered his rub and sauce recipes.
I’ve got a Brinkmann Vertical Smoker from Home Depot that I converted to propane using a turkey fryer and instructions from a thread on this forum. As a beginner, I really like the temp control that I get from the propane burner.
I’ve smoked everything from chicken to turkey, from pork shoulder to ribs, and even a bison brisket (my father-in-law owns a bison ranch in Northern Colorado).
I love smoking meat, and love the reaction that I get from people who eat my food. I have won a couple of chili cook-offs with a smoked chicken chili (I’ll post that recipe on here soon – its too good not to share).
I’ve recently committed to my first “catering” event. I’ll be smoking pork shoulder (actually, 6 of them) for about 120-150 of my friends later this month. I’m really excited and a little nervous at the same time.
I figured it was time to end my lurking and introduce myself in case I need to ask for help.
By the way, if any of your Colorado folks know of a smoker trailer in Denver that I would be able to rent, let me know.
I’ve got a Brinkmann Vertical Smoker from Home Depot that I converted to propane using a turkey fryer and instructions from a thread on this forum. As a beginner, I really like the temp control that I get from the propane burner.
I’ve smoked everything from chicken to turkey, from pork shoulder to ribs, and even a bison brisket (my father-in-law owns a bison ranch in Northern Colorado).
I love smoking meat, and love the reaction that I get from people who eat my food. I have won a couple of chili cook-offs with a smoked chicken chili (I’ll post that recipe on here soon – its too good not to share).
I’ve recently committed to my first “catering” event. I’ll be smoking pork shoulder (actually, 6 of them) for about 120-150 of my friends later this month. I’m really excited and a little nervous at the same time.
I figured it was time to end my lurking and introduce myself in case I need to ask for help.
By the way, if any of your Colorado folks know of a smoker trailer in Denver that I would be able to rent, let me know.
