Hello fellow smokers! My name is Nick, I live in the heart of the "Wine Country" in Northern California. I am originally from South Florida, so I was introduced to good southern BBQ at a very young age.
Since I have been out here, although where I live is one of the gourmet food capitals of the world, I have been tremendously disappointed in the BBQ I have come across -- so I decided to get a WSM and do it myself.
I have done about 6 smokes so far, and have been extremely satisfied with the results. I do have a pretty extensive background in food: I started working for my moms catering company at a very young age, as well as a few apprenticeships in some of the nicer restaurants in the valley.
Above pictures are the results of my first smoker ever. I found it a bit smokey for my taste, but my friend was blown away by the flavor. I think it had to do with all the smoke i was breathing while tending to my first smoke, lol.
My first pork shoulder (I couldn't get a hold of a Boston Butt, so I had to use a Picnic.) This turned out really well -- I even made my own Memphis style BBQ that turned out better than I excepted. Only problem was I didn't have a meat thermometer... Ive just never had the need for one. Don't get me wrong, it turned out pretty well, but I feel I could have pulled it an hour sooner. According to a website I was reading it said 1 - 1 1/2 per pound, so I decided to pull it at 10 hours, which would have been right in the middle of the 1 - 1/2 hours per pound (about 10 hours)
Beef ribs! These would've knocked your dick in the dirt. I used a modified 3-2-1 method (2-1 1/2-1) I should have left them in the foil longer, but they were outstanding. I used Kinders BBQ sauce this time, with my own dry rub blend.
And last but not least, this is what I made my mom for her birthday. Baby Backs on the left, St. Louis Style on the Right. I made my own sauce for this one.... I accidently cooked the sauce down a little too much, but it ended up making an awesome glaze.
Let me know what you guys think. After reviews some of the other guys photos on this site, I realize I should have taken pictures of the smoke ring.
-Nick.
Since I have been out here, although where I live is one of the gourmet food capitals of the world, I have been tremendously disappointed in the BBQ I have come across -- so I decided to get a WSM and do it myself.
I have done about 6 smokes so far, and have been extremely satisfied with the results. I do have a pretty extensive background in food: I started working for my moms catering company at a very young age, as well as a few apprenticeships in some of the nicer restaurants in the valley.
Above pictures are the results of my first smoker ever. I found it a bit smokey for my taste, but my friend was blown away by the flavor. I think it had to do with all the smoke i was breathing while tending to my first smoke, lol.
My first pork shoulder (I couldn't get a hold of a Boston Butt, so I had to use a Picnic.) This turned out really well -- I even made my own Memphis style BBQ that turned out better than I excepted. Only problem was I didn't have a meat thermometer... Ive just never had the need for one. Don't get me wrong, it turned out pretty well, but I feel I could have pulled it an hour sooner. According to a website I was reading it said 1 - 1 1/2 per pound, so I decided to pull it at 10 hours, which would have been right in the middle of the 1 - 1/2 hours per pound (about 10 hours)
Beef ribs! These would've knocked your dick in the dirt. I used a modified 3-2-1 method (2-1 1/2-1) I should have left them in the foil longer, but they were outstanding. I used Kinders BBQ sauce this time, with my own dry rub blend.
And last but not least, this is what I made my mom for her birthday. Baby Backs on the left, St. Louis Style on the Right. I made my own sauce for this one.... I accidently cooked the sauce down a little too much, but it ended up making an awesome glaze.
Let me know what you guys think. After reviews some of the other guys photos on this site, I realize I should have taken pictures of the smoke ring.
-Nick.
