Hello, new guy here...
Thanks for having me & providing such a great resource! I grew up with a Weber kettle grill parked by the back door (my family still uses the same one) and knew little to nothing about smoking until recently. My interest started when an Uncle had me over to try his 'famous' chicken smoked with BBQr's Delight Savory Herb pellets (Now apparently hard to get in Australia?). It was pretty good stuff, so I looked into options that would work back at home on my apartment balcony in Denver. I liked the idea of a home made flower pot smoker, but soon realized it was going to get expensive to set up anything of considerable size. That night I set off for Home Depot and picked up the Brinkmann Gourmet Electric Smoker and a few bags of different wood for less than $100 - Done. My initial results this past weekend weren't half bad (definitely edible), but I made plenty of mistakes (took ribs off too soon, didn't let andouille sausage dry first, didn't have good plan for adding more smoking chips, etc, etc). Anyway, to cut a long story short, I'm here to learn & appreciate you sharing your knowledge. I look forward to reading and participating in the future!
Peter
A quick shot of my first smoked chicken legs...
and the Jambalaya it went into...
Thanks for having me & providing such a great resource! I grew up with a Weber kettle grill parked by the back door (my family still uses the same one) and knew little to nothing about smoking until recently. My interest started when an Uncle had me over to try his 'famous' chicken smoked with BBQr's Delight Savory Herb pellets (Now apparently hard to get in Australia?). It was pretty good stuff, so I looked into options that would work back at home on my apartment balcony in Denver. I liked the idea of a home made flower pot smoker, but soon realized it was going to get expensive to set up anything of considerable size. That night I set off for Home Depot and picked up the Brinkmann Gourmet Electric Smoker and a few bags of different wood for less than $100 - Done. My initial results this past weekend weren't half bad (definitely edible), but I made plenty of mistakes (took ribs off too soon, didn't let andouille sausage dry first, didn't have good plan for adding more smoking chips, etc, etc). Anyway, to cut a long story short, I'm here to learn & appreciate you sharing your knowledge. I look forward to reading and participating in the future!
Peter
A quick shot of my first smoked chicken legs...
and the Jambalaya it went into...
