Greetings and salutations from the Jersey Shore! I am on the Barnegat Bay in Toms River, NJ. Three years ago my house was surrounded by two feet of water courtesy of Hurricane Sandy. Fortunately that is now all behind us.
I got into the art of smoking meats last year, and now realize I should have done it years ago. I always thought it required too much time and effort. Boy, was I wrong.
My pride and joy is an 18" Weber Smokey Mountain which has been used maybe a dozen times, mostly ribs and pulled pork. I plan on doing a brisket soon.
I look forward to learning the proper techniques for operating a smoker, picking up tips, and discovering new recipes from the members here.
Thanks in advance for sharing your knowledge and experiences!
Joe (njjoe) Zangara
Edited by njjoe - 6/14/15 at 8:15pm