Hi Guys, I just joined SMF. Been doing BBQ for about 10 years now. I just recently did a whole hog for the first time with my son...BigTrain74, it came out great. Anyway who knew a yankee from CT could BBQ.
Love doing chicken, ribs & boston butt on my GOSMS. I also have a 20lb insulated electric smoker from the Sausage Maker I use for jerky. Still working on the Brisket, having a tough time with flavor and dryness. The propane smoker isn't large enough for a full packer so I need to work on something new. I was thinking about a charbroil offset smoker / grill...any opinions?