Hey guys,
Just purchased a Great Outdoors Smokey Mountain 16" propane smoker at Walmart. I don't know how, but it rang up for $60 bucks and I never turned back. It listed for over a 100.
Anyway, I'm new to the art of smoking. I remember as a kid back in Poland, nearly everyone had a brick smoker in their yard, where I lived in the village. The smells of sausage and bacon stuck with me forever, and now that I got a house and family, I decided to start smoking myself.
So, I used the smoker about 6 times already, smoking Baby Back Ribs, Spare Ribs, Boston Butt (so good!), and Beef brisket (need more practice). My favorite has got to be the Baby Back ribs, with a dry rub applied 1-2 hours before taking it out of the fridge to let rest at room temperature.
Now that I'm getting a little better, I'm trying to improve my smoking skills with trying out new rubs and techniques. That's what I hope to get on this forum.
Thanks,
Martin
Just purchased a Great Outdoors Smokey Mountain 16" propane smoker at Walmart. I don't know how, but it rang up for $60 bucks and I never turned back. It listed for over a 100.
Anyway, I'm new to the art of smoking. I remember as a kid back in Poland, nearly everyone had a brick smoker in their yard, where I lived in the village. The smells of sausage and bacon stuck with me forever, and now that I got a house and family, I decided to start smoking myself.
So, I used the smoker about 6 times already, smoking Baby Back Ribs, Spare Ribs, Boston Butt (so good!), and Beef brisket (need more practice). My favorite has got to be the Baby Back ribs, with a dry rub applied 1-2 hours before taking it out of the fridge to let rest at room temperature.
Now that I'm getting a little better, I'm trying to improve my smoking skills with trying out new rubs and techniques. That's what I hope to get on this forum.
Thanks,
Martin