I'm Allen, 31 y/o male. I got into smoking last year after visiting Texas a few years earlier. Smoked meat isn't readily available around here so I started smoking on my own. I run a tailgate and love to grill so bbq'ing was the next progression.
I have a Char Griller Duo.. mainly so my roommate would have the gas side to use.
I have a side smoke box on it and its done a pretty good job so far. I'm in the processing of sealing it up and moding the chimney tube.
I'm in the process of making my own Kamado style smoker and I'll post pics results, failures and success as it happens haha.
I've been to this message board before but only for quick tips. Now that I'm entering my 2nd smoking season I want to step up my game.
I've only really done pork loin ribs, sausage and fish but I really want to do a brisket since that's what peaked my interest into smoking in the first place
Things I'm interested in here...
Temp control, (just read about the minion method) other Methods, rubs, charcoal sources, and meat sources. Especially if you're in the Baltimore metro area and have a butcher I'm interested. I have an Amish market i go to for ribs and they do have briskets occasionally but they are only open Thursday through Sunday. Working at night makes the Amish market difficult at times.
Can't wait to Interact,