I have been smoking on a small charcoal Brinkman for about 5 years. Mostly turkeys and some salmon and cheese. We really love the flavor of the turkey and prefer it to the traditional "mom puts in in the oven the night before".
I have wanted to step up to a larger wood smoker but didn't see anything I liked at the local Lowes store so I did some online shopping. This week I am anticipating the arrival of my 48" Lang "Original".
Have been receiving Jeff's email newsletter for a few years and am now ready to dive into this.
Apart from the delicious smoked foods which I have sampled from a small store down the road, I have never worked with rubs and brines, etc. so I am feeling a bit overwhelmed.
I hope to make progress this summer as I learn from you folks and have ordered Jeff's recipes book.
I have spent this mild winter (here in northern Virginia) harvesting trees from our woodlot and have plenty of oak and hickory for fuel.
Hope to meet many of you here and look forward to all the new smoking experiences and stories.