Hello there everyone.
As many have said before, I am SO glad to have found this site. All the preliminary information I have used in my first few rounds has helped out a great deal.
My sons bought me a GOSM propane unit for Father’s Day and we have been having a blast with it. We have made our rubs and tweaked them to some of the flavors we like. So far we have gone through a turkey, a picnic shoulder, a brisket, pork loin and a couple chickens.
So far everything has come out fairly good (although the brisket needs a little fine tuning and the burnt ends need A LOT of work). I am looking forward to learning more along the way and getting better with each batch.
There is Bayou Classic assembly waiting in the tool box so I can fine tune the temperature even further in the hopes of doing jerky and salmon.
Here are some of the pictures.
Brisket in the smoker
More sliced brisket
Sliced pork loin