I am new to this forum, but not new to smoking meat! I actually live in Lakewood, Ohio a couple blocks from Lake Erie and five or so minutes from downtown Cleveland. My beautiful wife bought me a Weber smokey mountain smoker for Christmas about five years ago now I have been lucky enough to smoke about five to eight times a year ever since, (accept the year my son was born) he will be three next month.
I normally will smoke pork loins, butts & shoulders. I also smoke Turkey for thanksgiving. It typically depends on what is on sale at the local grocer(Marc's) or the butcher at the West Side Market on West 25TH Street.
I love to smoke with any type of wood, but usually use apple and cherry wood for pork, and hickory or mesquite for turkey!
On my pork I am a wet rub fat side up smoker, i use plenty of water in the pan with onion, garlic and herbs to make a great au jus. I always make my BBQ homemade, and typically prepare a vinegar, ketchup, and tomato based sauce.
Well, I guess that is about that, I look forward to reading through and learning some new techniques!!
p.s. - i just bought a cold smoker attachment and look forward to learning how to do cheese, and fish! #rolltribe