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Chicago Smoker ... The Good Stuff

post #1 of 3
Thread Starter 
Good afternoon fellow meat/culinary enthusiasts.

A few quick facts:

Hometown: Hillsboro, IL
Currently Reside: Chicago, IL (15 years)
Preferred method of Cooking: "Smoke em' if ya got em'". and/or "If you can't beat em', Smoke em'"
Smoker: Smoke Hollow LP model 30164G (2012 xmas present from the wife and my first smoker)
My Smoking Best: Pork shoulder low and slow
Smoking Disaster: Beef Jerky followed by fish (I forgot to rinse the brine off before smoking. Way too salty

Why I joined SMF:

I've cherry picked ideas, advice and recipes from this forum on many occasions. From temperature probe placement to dry rub recipes, SMF has been a reliable "go to" regarding anything meat. After reading a post today from a fellow Chicagoan, and because I'm currently smoking 10lbs of pork shoulder for our New Years party, I felt that joining would be a good move.

Im a personable guy and a straight shooter so if anyone has questions regarding my smoker, culinary experience, or personal life, ask away.

I look forward to learning from and sharing ideas with you all.

Only 11 more hours to go. Wish me luck. It is cold as hell out today.

Best Regards!

Brian Hess Mmmm.Pork 1809k .jpg file ColdbutSmokin 1130k .jpg file
post #2 of 3

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David

post #3 of 3

texas.gif  Good evening and welcome to the forum, from a cold day here in East Texas. Lots of great people with tons of information on just about  everything.

 

 Gary

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