My name is Dan from the south side of Chicago. I love cooking and found that I have a knack for it thanks to my father (God rest his sole). I started smoking a couple years ago, bought an electric smoker thinking from what I read that I would have a constant even temperature and I could concentrate more on the meats and rubs, well thru that in the garbage. So I bought a propane 2 door vertical smoker and converted my charcoal grill using smoke rope to a smoker.
I have smoker chicken, ribs, country ribs, salmon & shrimp turned out better each time. I do have a problem with the pork shoulders, have one hell of a time getting them past 150° mark but all of them have turned out great just real long cook times, but all in all I keep experimenting.
I am just pretty much a beginner but I found reading internet sites that there is so much information and different views on how to smoke it can make your head spin. So I decided who better to get advise from that a group of people who love smoking meat.
I bought a 12LB Beef Brisket (1st one) to cook for Father’s Day, I will chime in on what I am going to do, looking forward to your response.