Wow. Where has this been all my life? Went to a party recently where the host had smoked ribs, beer can chicken, and pork butt. It was some of the best food I've ever tasted. I immediately asked him how I can get involved. I've always loved grilling and cooking but had never taken a dive into the smoking game. Well, an 18.5" Weber Smoking Mountain and Jeff's "Smoking Meat" book later, I'm here and loving it! I've only smoked 3 times (complete novice here) but so far it's been great. Baby back ribs, pork shoulder, and a turkey (which was for a holiday work cook off which I took first place in!).
I've included pics below but was wondering if anyone had any advice for me? I'm getting a hang of learning my Smokey Mountain but still figuring out temperature control. Looking for suggestions on what to smoke next, what other books to buy, and any killer dry rub recommendations (currently have used Bad Byron's Butt Rub with equal brown sugar and some ginger powder). Also, I think I'm going to brine all poultry going forward since the turkey turned out phenomenally.
Thanks in advance!
Smoker in Chicago
P.S. I'm 29 years old originally from Ann Arbor, Michigan. I do Advertising Sales for Turner Sports so I sell all the commercials you see during sporting events televised on TNT, TBS, truTV, and CBS (for our joint NCAA partnership).