Hello my name is Jim Bob and I actually stumbled on this forum by googling a smoker for reviews. Poked around a little and decided I liked it and would like to check it out. I am 36 and have been BBQing since I was about 18, at that time I joined a family BBQ cook off team for a cook off that is held yearly at our county fair. I've been everything from gopher to head cook and everything in between. I have primarily cooked on larger competition pits generally made from 350 - 500 gallon propane tanks. I am currently working with a friend of mine, who is a welder, to build my own competition pit.
I bought me my 1st home smoker Friday and am in the process of setting it up in my backyard as my "test kitchen" to try out different rubs and seasonings to see what works better and what doesn't. The smoker I purchased is the Old Country BBQ Pits Pecos smoker. I found it at a local Academy and it looked to be well built for the price point. I am currently waiting on the thermometer I ordered for it to arrive then I will season it up. I have a friend that owns a BBQ joint and he has set me up with his wood guy and will be using Red Oak and Mesquite wood to smoke with. I also have a friend that is going to get me some Post Oak to play with as well. I prefer to have some of my wood seasoned for at least 12 months and some around the 6-8 months mark. Primarily I will be smoking Briskets, Ribs, Chickens and Pork Loins. I plan on trying my hand at smoking turkeys as well.
I love to eat BBQ and love to cook. I am a purest of sorts.... as I really don't like the electric craze and would prefer to cook as the settlers did over 100 years ago did.
As with everything that comes to food, I know BBQing is not an exact science and there are literally 1000's of different ways and setups to do the same type of meat, that being said I always welcome advice, suggestions and constructive criticism. I look forward to reading articles and hopefully getting to know some folks on this forum. I also hope that there may be a time that I can offer advice or suggestions as well.
Look forward to seeing y'all in the forums.
I bought me my 1st home smoker Friday and am in the process of setting it up in my backyard as my "test kitchen" to try out different rubs and seasonings to see what works better and what doesn't. The smoker I purchased is the Old Country BBQ Pits Pecos smoker. I found it at a local Academy and it looked to be well built for the price point. I am currently waiting on the thermometer I ordered for it to arrive then I will season it up. I have a friend that owns a BBQ joint and he has set me up with his wood guy and will be using Red Oak and Mesquite wood to smoke with. I also have a friend that is going to get me some Post Oak to play with as well. I prefer to have some of my wood seasoned for at least 12 months and some around the 6-8 months mark. Primarily I will be smoking Briskets, Ribs, Chickens and Pork Loins. I plan on trying my hand at smoking turkeys as well.
I love to eat BBQ and love to cook. I am a purest of sorts.... as I really don't like the electric craze and would prefer to cook as the settlers did over 100 years ago did.
As with everything that comes to food, I know BBQing is not an exact science and there are literally 1000's of different ways and setups to do the same type of meat, that being said I always welcome advice, suggestions and constructive criticism. I look forward to reading articles and hopefully getting to know some folks on this forum. I also hope that there may be a time that I can offer advice or suggestions as well.
Look forward to seeing y'all in the forums.
