Name is Dave and thanks for all the info found here. Been grilling forever but as far as smoking goes i'm a master assistant and a newbie on my own. On my own i've only done two smokes since last week using a masterbuilt 7in1 i've had for awhile. Just picked up a Brinkmann offset and the guy even threw in a lodge logic grill that i've wanted for awhile. Personally I like oak and also scored a bunch of lychee which we found out by accident is very light and sweet we sometimes throw a chunk on just for the nice aroma. My wife is from Puerto Rico and can make all kinds of traditional breads and sauces from scratch. She loves all the food here in Hawaii and in turn has turned myself, friends and family on to traditional Puerto Rican dishes and of course Goya products. She also gave me two lil grilling buddies who also help her in the kitchen so when we are tired of cooking they should be ready to go.lol
Thanks again for all the info and will have more questions to come
Huli Huli chicken quarters look nice but still needed another half hour and also I didn't burn the last batch of kiawe so too much smoke
Half a St. Louis style and longanisa sausage using oak lump charcoal
I might not know correct terminology but I think I tried 2-1.5-1 and i'm sure you can tell the problem. Used a version of Jeff's rub with what I had on hand and bottled bbq sauce
Smoked tako still a work in progress
Thanks again for all the info and will have more questions to come
Huli Huli chicken quarters look nice but still needed another half hour and also I didn't burn the last batch of kiawe so too much smoke
Half a St. Louis style and longanisa sausage using oak lump charcoal
I might not know correct terminology but I think I tried 2-1.5-1 and i'm sure you can tell the problem. Used a version of Jeff's rub with what I had on hand and bottled bbq sauce
Smoked tako still a work in progress