Hi Guys and Gals. I'm Rogue, and I'm checkin' in from the great state of Michigan. I found this site while researching the viability of using the assortment of fruit woods, available to me in my backyard, for smoking my ribs, roasts, and anything else I decide to throw on my grill. I'm an experienced cook, 45 years, from a family of experienced cooks, which makes family get togethers a flavor filled, tasty, trip to wonderland.
I enjoy barbecuing, and I've cooked everything from, the usual chicken and ribs, to carne asada, lamb ribs, breasts, and chops; but I've also dabbled with the unusual, with great results; having cooked aligator shishkabobs, buffalo burgers, quail, wild boar, and bear meat; got the last two items from a friend who loves to hunt in Alaska. Though I've cooked on gas grills, large and small, I'm a charcoal man at heart, with more experience cooking on a Weber grill than anything else. Having recently moved back to Michigan, I presently have a BBQ pit, that's been in my parent's backyard for 50 years, with countless hours of great barbecue, that has been cooked on it. With a 15 inch clearance between the coals and the meat; my brothers refuse to use their, more portable, Weber grills, prefering, instead, to use the pit; truth be told, so do I. I also have, an untested, Brinkmann Smoke & Grill, which my dad never got around to using. I want to experiment with it. We have a variety of fruit trees in our yard; cherry, peach, apple, and pear, along with some grape vines, which are threatening to take over the yard;
plus a black walnut tree, in my sister's yard, all of which, I learned today, are great to use in a smoker. Inspite of many years cooking experience, I have none using an actual smoker; which is what I hope to get visiting this site. I look forward to meeting the many great cooks on this site, and hope to have fun with my experimentations, in the usage of the woods available to me. See ya in the Forums.
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