Rob from Pittsburgh here. It's -4 degrees as I sit here itching to begin smoking.
I've been thinking about smoking meats for a few months now and this week I purchased a Masterbuilt Pro propane box smoker from home depot. I also bought the Bayou classic needle valve propane regulator, Maverick ET-732 wireless dual thermometer, a quick stick & read thermometer and a few other odds & ends.
I've enjoyed cooking & grilling for years, with good success, but I've always marveled at the meats pulled out of the smokers.
I'm a mechanical engineer at my day job, a janitor/fix it guy at my gym (for free premium membership) in the evenings, and an auto mechanic at a local shop roughly one day a week. I don't get paid at the auto shop, my best friend is the chief mechanic there and I work there more to learn than for pay. I'm big into jeeps & 4-wheeling.
My wife laughed at me when I started on this meat smoking adventure. You see, I have just about zero patience, and all my cooking to date has been on "HIGH". All or nothing. Fast and hot. That's Ok for grilling hot dogs & hamburgers. She doesn't think I have it in me to slow cook something for 6, 10, 14 hrs.
I'm going to give it my best try; and finding this site with all the good experience and advice here should give me the best chance at success.
Thanks in advance,