Wanted to say hello, and thanks for all the great info I have found in these forums so far.
I live in Blue Springs, MO which is a suburb on the East side of Kansas City. I found this site looking for info on how to smoke the 11 varieties of peppers I grew in my garden this year. Yes, I'm a chili head still trying to improve/perfect my chili powder blends.
I run with a group of friends that have competed in local BBQ contests for years (they all have good-one smokers), so I'm somewhat familiar with what goes into competition quality BBQ. Plus, this weekend was the American Royal contest here in KC.
Within 24 hours of finding this site, I purchased a 6" AMNTS from our local Q specialty store. I've already used it to cold smoke a handful of times on my Weber Genesis gas grill. Onions, Garlic, Peppers, partially dried tomatoes, and as of yesterday, a block of cheddar cheese.
So now, I'm on the lookout for a smoker. I'm leaning toward a MES since it goes well with my AMNTS and cold smoking. Plus, I don't really have a good place to run a charcoal smoker. I figure most of the time I'll be doing pork shoulders or brisket. I'll stick to the Weber Genesis for beer can chicken.
Thanks again for this forum. I'm looking forward to the learning curve.
Regards,
Dave in KC
I live in Blue Springs, MO which is a suburb on the East side of Kansas City. I found this site looking for info on how to smoke the 11 varieties of peppers I grew in my garden this year. Yes, I'm a chili head still trying to improve/perfect my chili powder blends.
I run with a group of friends that have competed in local BBQ contests for years (they all have good-one smokers), so I'm somewhat familiar with what goes into competition quality BBQ. Plus, this weekend was the American Royal contest here in KC.
Within 24 hours of finding this site, I purchased a 6" AMNTS from our local Q specialty store. I've already used it to cold smoke a handful of times on my Weber Genesis gas grill. Onions, Garlic, Peppers, partially dried tomatoes, and as of yesterday, a block of cheddar cheese.
So now, I'm on the lookout for a smoker. I'm leaning toward a MES since it goes well with my AMNTS and cold smoking. Plus, I don't really have a good place to run a charcoal smoker. I figure most of the time I'll be doing pork shoulders or brisket. I'll stick to the Weber Genesis for beer can chicken.
Thanks again for this forum. I'm looking forward to the learning curve.
Regards,
Dave in KC
