Whats goin on everybody! BigManSmokin aka Kyle here from Phoenix, AZ. Found the site through some research I was doing on the Brinkmann Trailmaster Limited. Have to say this is a great site.. I currently use a Char-Griller bought from the local Lowes here and its done me good... sure it leaks but it gets the job done. Thinking about upgrading here to the BTLE as I've seen you guys call it but trying to see if its worth going the extra few bucks to get the Horizon the Bass Pro Shops has here in Mesa.
Anyway.. about me.. lets see... 23 years young.. go to UTI out here in Avondale to further my education and get my foot in the door in the auto industry. Been smokin meats for Id say for a little over 2 years now maybe even 3.. times go to damn fast. Pork is my strong suit.. I just smoked 3 racks of loin backs today for the fam and I will be doing 2 butts next weekend for my fiancees baby shower. Havent done much with beef due to the fact that I always grew up grilling beef so when I add smoke to it.. well its different but Im gonna get around that.. brisket is the only thing Ive tackled and it kicked my ass. Made the mistake of trying it on my 2nd try at smoking and man was it bad... also hope that the few "curse" words ive used dont get me in trouble... i have a tendency to lay on the ol 4 letter word quiet often but dont wanna get in trouble. But back to smokin... My favorite woods have to be hickory and apple... mesquite is very plentiful here in AZ but i feel it is too over powering for my forte of meat. I have used alder and oak before when doing a beef rib roast for a sunday night meal and it turned out ok. I tend to stick to the ol apple and hickory though.. just actually pulled a batch of hickory smoked salt out of the smoker just before writing this which i use in all my rubs and bbq sauces which of course i make personally. Well any who Im bad at transitions and writing in general as im sure youve noticed in the excessively drown out thread so Im gonna explore the forum some more before hittin the sack... See ya guys around!
BigManSmokin
DTOM!
Anyway.. about me.. lets see... 23 years young.. go to UTI out here in Avondale to further my education and get my foot in the door in the auto industry. Been smokin meats for Id say for a little over 2 years now maybe even 3.. times go to damn fast. Pork is my strong suit.. I just smoked 3 racks of loin backs today for the fam and I will be doing 2 butts next weekend for my fiancees baby shower. Havent done much with beef due to the fact that I always grew up grilling beef so when I add smoke to it.. well its different but Im gonna get around that.. brisket is the only thing Ive tackled and it kicked my ass. Made the mistake of trying it on my 2nd try at smoking and man was it bad... also hope that the few "curse" words ive used dont get me in trouble... i have a tendency to lay on the ol 4 letter word quiet often but dont wanna get in trouble. But back to smokin... My favorite woods have to be hickory and apple... mesquite is very plentiful here in AZ but i feel it is too over powering for my forte of meat. I have used alder and oak before when doing a beef rib roast for a sunday night meal and it turned out ok. I tend to stick to the ol apple and hickory though.. just actually pulled a batch of hickory smoked salt out of the smoker just before writing this which i use in all my rubs and bbq sauces which of course i make personally. Well any who Im bad at transitions and writing in general as im sure youve noticed in the excessively drown out thread so Im gonna explore the forum some more before hittin the sack... See ya guys around!
BigManSmokin
DTOM!
