I have been perusing these forums for a month or two now picking up helpful tidbits here and there, but had not yet posted. I woke up at 4 this morning to start a pork shoulder for my Labor Day festivities and decided it was the perfect time to introduce myself. I reside in the suburban wasteland just west of St. Louis, MO. Teaching science occupies my days so smoking is as much science experiment as cooking for me, particularly the mysterious "plateau" that happens to larger cuts.
My grill is a hand-me-down Brinkmann Pitmaster Deluxe (I think this is discontinued now, making it a collectors item) offset. I have fashioned a rudimentary deflector and baffle out of old baking sheets, lined both boxes with quarry tiles, dropped the stack down to grate level, and raised the charcoal grate to improve airflow. More important than any of those is the supercharger (hairdryer I pilfered from my fiance). These mods have helped considerably, but she is still an unwieldy beast. Free, however, is my favorite kind of everything.
Thus far my adventures have included:
8lb Turkey breast (see pic)- delicious with slaughterhouse brine
3 of the biggest pork steaks ever cut- delicious after a ridiculous amount of time
jerk chicken wings- good but needed more char on the outside and better heat.
Thanks for reading and enjoy your remaining holiday weekend,