Hi
My name is Rick and I'm relatively new to smoking meats. I reside in New Carlisle, Ohio and Bradenton, FL.
I have converted an old Brinkmann charcoal to electric using a hotplate, and use an old cast iron skillet for the wood chunks and chips. I have done mostly chicken. Did ribs one time, they didn't turn out so good. However they still were eaten. I just did a small (5lb) boneless pork shoulder yesterday (8 1/2 hrs), it was delicious. It didn't pull, but sliced it was great. It even had a really nice smoke ring. I look forward to learning a lot here.
Thanks!
Rick
My name is Rick and I'm relatively new to smoking meats. I reside in New Carlisle, Ohio and Bradenton, FL.
I have converted an old Brinkmann charcoal to electric using a hotplate, and use an old cast iron skillet for the wood chunks and chips. I have done mostly chicken. Did ribs one time, they didn't turn out so good. However they still were eaten. I just did a small (5lb) boneless pork shoulder yesterday (8 1/2 hrs), it was delicious. It didn't pull, but sliced it was great. It even had a really nice smoke ring. I look forward to learning a lot here.
Thanks!
Rick