Hello to all the Smokers out there. I am new to the forums and look forward to taking part in the discussions.
I have been smoking meat for years and am still working to come up with the perfect process for different meats. I have reviewed a number of posts and have found some great tips. I use a couple of Big Green Eggs for my work, and find they work great once I get the fire settled down. Unfortunately I have a tendency to build too large a fire, witnessed by the amount of partially burned charcoal I have after the fire is out. I noticed on some of the BBQ shows that the pro's seem to be able to have a fire ready in 45 minutes. Whereas I have to figure a couple of hours to get settled down at 225 degrees or so. I am trying to start with just one chimney about 3/4 full of charcoal and see how that goes. So far it has shortened up the time but I am still working. Tips on getting a Big Green Egg up and running would be appreciated.
That is enough stuff for now. I am really into the BBQ fun so I could go on for hours. I could also ask hundreds of questions.
Look forward to the forums.