Hello. I'm excited to have found such a super source if information about something I love. By day I am a plumber in SE Michigan. In my free time I love to eat food, and smoked food is delicious.
My smoking experience is pretty limited, but I am hoping to get better.
It was not on purpose, but right now i own 3 smokers. My skill needs to come way up if I'm going to justify the garage space they take to my wife.
One is an old gas grill that I pulled the guts out of & tried to convert into a cold smoker a couple years ago. Made the smoke chamber out of a flower pot & a soldering iron. I've used it to make lox two or three times. It works ok.
The 2nd is a CharBroil offset grill. I mostly use it for regular grilling, but have had pretty good success doing ribs with the 3-2-1 method.
The last one is an older Brinkmann smoke 'n grill that my step-dad gave me, and is the reason I'm looking to the wisdom of others. I've tried using it 3 times and had a lot of trouble getting it hot enough. I see that this dilemma has been addressed here before.
I'm looking forward to learning a lot.