I am happy to meet everyone on smokingmeatforums.com and thank you in advance for sharing your time and awesome knowledge!!!
I just want to start by saying how excited I am to have found this forum and as a newcomer to it and the fine craft of smoking food, I am very excited to learn where it starts and how far it goes. I currently am part of a new review site, which you are welcome to LIKE on facebook if you wish. www.facebook.com/bestwingsli . Please note!(I am not here as an advertiser!)
Once I get comfortable with certain cooking methods I usually will get creative and try new things so I hope to not only learn but to contribute good info in time :)
I would like to smoke not just for me but to make family and friends smile with delight and create lasting memories of good times and glory days!
I have been used to using grills with charcoal, mesquite woods, smoke pellets and indirect heat. I have smoked Brisket, Wings, Steaks and Chicken with some very tasty results but I feel I am barely scratching the surface when it comes to how rich and smoky the food could be as I have had some fantastic smoked foods in my travels.
However it's time and I feel I would like to get a real dedicated smoker (as my birthday is comin up!!!!)
and really get into the craft, Do's and don'ts, what makes smokers better or worse than others, etc.
I love Chicken (Wings), Brisket, Ribs, Pulled Pork, Bacon, Burgers, Cheese, Peppers, beans and Veggies, Slaw etc.....I Want to get more into Rubs and Good Sauces!!! I also want to learn more about cuts of meats and different types of wood or smoke flavors to combine as well as smoking cheese etc.
I currently live in Long Island New York but have lived on the west coast as well and tend to bounce around.
Thanks again, It's a pleasure to be in the company of fellow smoke enthusiasts and professionals alike!!