New member here, and fairly new smoker too... Been cooking with grills for years, and had a couple of small upright smokers in the past, but just picked up an Old Country offset with 20" chamber.
I am an engineer by trade, and have spent the last 8+ years of my 20, in the food and beverage industry. I enjoy drag racing and hunting in my spare time. Mainly archery for big game, and bird hunt also.
This morning was the first time I have ever cooked on a offset, and glad to say it went well. My two sons, 13 and 6 both helped a little, and we did a whole chicken and a pork loin. Both were in the 6 lb range, and we did a 6 hour cook at about 240 f. I am still learning to control this thing, but between several calls and text to a good friend with a lot of experience and just watching it close, we stayed in the game. Used lump with some mesquite and hickory wood. Both were juicy, tender and very pretty color. Will post some pic's when I figure out how.
All in all, very happy with my first run!
I have been reading a lot, and this site looks like a huge help. Spent a couple of hours here last night just reading different post... now I want to try about 20 different things already! LOL.
Looking forward to learning more from all the experts here.
Thanks in advance.