Hi Everyone,
My name is Steve, checking in from the heart of South Boston, MA. I've been lurking for a few weeks but it's time to jump in and join the family.
I haven't bought a smoker yet, but that's part of why I'm here - the research on the forum is invaluable. I'm looking to get a barrel style charcoal grill or offset stick burner. I'll be doing another topic in the smoking forum on the breakdown between options and seeking input there. All advice is welcome!
I'm 29 and have an apartment here in Boston with a small yard that I plan on turning into my smoking area. People around here have no idea what real BBQ is all about, so I'm looking to introduce my friends to the world of smoked meats. I grew up split between Louisiana (Lafayette-born) and New Hampshire before moving to the city for school back in '02. Along the way, I spent a few years as a line cook (grill specialist) and sous chef, so I know my way around meats and the culinary world. I've done plenty of great slow and low ribs, pulled pork from shoulder/butt, whole chickens and the like, made my own sauces and rubs, so I'm ready to hit the ground running once I get my rig. Plus my relatives back in LA are known for turning out serious Q so it's definitely in my blood. But this is my first foray into straight up charcoal smoking.
Anyway, glad to be here and look forward to contributing all sorts of input and Q view!
My name is Steve, checking in from the heart of South Boston, MA. I've been lurking for a few weeks but it's time to jump in and join the family.
I haven't bought a smoker yet, but that's part of why I'm here - the research on the forum is invaluable. I'm looking to get a barrel style charcoal grill or offset stick burner. I'll be doing another topic in the smoking forum on the breakdown between options and seeking input there. All advice is welcome!
I'm 29 and have an apartment here in Boston with a small yard that I plan on turning into my smoking area. People around here have no idea what real BBQ is all about, so I'm looking to introduce my friends to the world of smoked meats. I grew up split between Louisiana (Lafayette-born) and New Hampshire before moving to the city for school back in '02. Along the way, I spent a few years as a line cook (grill specialist) and sous chef, so I know my way around meats and the culinary world. I've done plenty of great slow and low ribs, pulled pork from shoulder/butt, whole chickens and the like, made my own sauces and rubs, so I'm ready to hit the ground running once I get my rig. Plus my relatives back in LA are known for turning out serious Q so it's definitely in my blood. But this is my first foray into straight up charcoal smoking.
Anyway, glad to be here and look forward to contributing all sorts of input and Q view!
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