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Long time listener, first time caller......

post #1 of 3
Thread Starter 

Hello everybody!   Glad to finally be a part of this great forum.  I've been trying to cook barbecue almost all my life.  About four years ago I cooked some spares using the 3-2-1 method.  I had tried this before but never could get them right.  This time I swore it was my last time (again) and just left them alone.  Turns out my trouble had been me all along.  For the first time I had the bone separation, tender meat, and great smoke flavor.  I can honestly say I'll will never forget those ribs.  Back then I used a CharBroil offset smoker/grill.  Not bad for ribs, but I never felt comfortable trying to cook a butt or brisket.  I knew I could never maintain or control the temp.  A couple of months ago I bought a 22" Weber Smokey Mountain.  I LOVE the WSM.  I just wish I had bought it earlier.  I've cooked spares, butt, brisket, whole chicken, wings, and sides on it.  I like to smoke the wings for about an hour, then deep fry them and finish them off with my dry rub.  

 

I look forward to mixing it up with y'all and learning all I can.  

post #2 of 3

Hello and welcome from East Texas

 

Gary S

post #3 of 3

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

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