Howdy everyone!
I've been lurking in the shadows here for a while, finally decided to join the conversation instead of just absorbing knowledge.
I'm smoking here in a small town in Western Colorado. I've been playing around with fire and smoke and some of God's tastiest little critters for quite a few years now, with pretty good results and reviews. I'm horrible about taking pictures of my smokes, but i'll try and make the effort to stop eating the goods long enough to get a photo or two to share.
I'm currently working with a Chargriller Duo with the side fire box. I cut down a plum tree on my property a while back and have been loving the results i get with that wood. I also like to burn what my Missouri relations call "hedge wood," a.k.a. Osage Orange. I've also got a Webber Grill Zone electric can smoker that I inherited many years ago. I still break it out every now and then, if i don't have charcoal or i'm just being lazy.
My most recent smoke was a pork loin I did for dinner last night. I used Dutch's Mahogany Sauce recipe, with some small touches of my own. It was amazing! People raved about it, will definitely be putting this one in my regular rotation.
I'm glad to finally be a part of the community here, rather than just poaching tips and ideas from y'all.
I've been lurking in the shadows here for a while, finally decided to join the conversation instead of just absorbing knowledge.
I'm smoking here in a small town in Western Colorado. I've been playing around with fire and smoke and some of God's tastiest little critters for quite a few years now, with pretty good results and reviews. I'm horrible about taking pictures of my smokes, but i'll try and make the effort to stop eating the goods long enough to get a photo or two to share.
I'm currently working with a Chargriller Duo with the side fire box. I cut down a plum tree on my property a while back and have been loving the results i get with that wood. I also like to burn what my Missouri relations call "hedge wood," a.k.a. Osage Orange. I've also got a Webber Grill Zone electric can smoker that I inherited many years ago. I still break it out every now and then, if i don't have charcoal or i'm just being lazy.
My most recent smoke was a pork loin I did for dinner last night. I used Dutch's Mahogany Sauce recipe, with some small touches of my own. It was amazing! People raved about it, will definitely be putting this one in my regular rotation.
I'm glad to finally be a part of the community here, rather than just poaching tips and ideas from y'all.
