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Newb to the Forum

post #1 of 7
Thread Starter 

Hi, new to the forum.  I have been smoking meat for about 5-6 yrs.  Not really experienced I just play around with a bunch of things.  Currently living in HI.   My grill is a small barrel grill that i found in housing that was getting tossed.  I am looking to bolt on a separate fire box to make temp control a little easier.

I normally start with a dry rub on all of my meats using a base of brown sugar, garlic powder, onion powder, salt, pepper, paprika, cumin and what ever else sounds good for the day in my cabinets.  I try to use some kiawe wood for my smoking.  Works real well with chicken and ribs.  My favorite chicken is to just use salt and paprika and smoke for 1-1.5 hrs using the kiawe wood.

post #2 of 7

Hey EricShanaFG, welcome to SMF!  Sounds like you have a great technique for your equipment (price was right!) and what's hibernating around the house.  Happy you're here and looking forward seeing you around the forum.

post #3 of 7

Hey

 

Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

 

Gary

post #4 of 7

Welcome to the site, looks like you are off to a good start. 

 

Gary S

post #5 of 7
I'm new to the forum but here is a brisket I did for Mother's day it came out pretty good[IMG][IMG]
post #6 of 7
And here is another pic I hope I'm doing this right this is my first time posting
post #7 of 7

:ahijack:   Please start ur own thread for ur brisket in the beef section & not hijack this one u will get a better response too since this is the area for introductions Thumbs Up welcome to the forum

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