Just checking in...
Name's Dan and I live in the Bay Area in California. I bought the Smoke Hollow 4-in-1 unit (searer, propane grill, charcoal grill, smoker) about a year ago thinking I'd start experimenting w/ smoking. Well, a year later, and I think I've used the searer, propane, and charcoal maybe 5 times combined... I'm a smoker now. During the warmer times I'm smoking at least once a week, and the colder times maybe once every other week.
I've got whole chickens pretty much down, pork shoulder/butt down, ribs are excellent, and just this past weekend I smoked the best brisket (complete with burnt ends) I've ever smoked. The brisket had by far been my white whale... I've done a number of mediocre ones, and a few good ones. This last one though, was excellent -- so I'm finally dialing it in! I also have done portabello mushrooms, potatoes, garlic bread, sausage, bacon bombs (bacon wrapped around a variety of meats/cheeses/veggies), etc. Point is that I like to experiment with what I cook and smoke, and I enjoy perfecting my experiments -- and so do my friends and family :)
I've already explored this site a bit and picked up a few pointers, so thank you! Looking forward to learning more and contributing.
Happy smokin'
-Dan
Name's Dan and I live in the Bay Area in California. I bought the Smoke Hollow 4-in-1 unit (searer, propane grill, charcoal grill, smoker) about a year ago thinking I'd start experimenting w/ smoking. Well, a year later, and I think I've used the searer, propane, and charcoal maybe 5 times combined... I'm a smoker now. During the warmer times I'm smoking at least once a week, and the colder times maybe once every other week.
I've got whole chickens pretty much down, pork shoulder/butt down, ribs are excellent, and just this past weekend I smoked the best brisket (complete with burnt ends) I've ever smoked. The brisket had by far been my white whale... I've done a number of mediocre ones, and a few good ones. This last one though, was excellent -- so I'm finally dialing it in! I also have done portabello mushrooms, potatoes, garlic bread, sausage, bacon bombs (bacon wrapped around a variety of meats/cheeses/veggies), etc. Point is that I like to experiment with what I cook and smoke, and I enjoy perfecting my experiments -- and so do my friends and family :)
I've already explored this site a bit and picked up a few pointers, so thank you! Looking forward to learning more and contributing.
Happy smokin'
-Dan
