I'm from central IL and had the pleasure of taking in Pappy's Smokehouse in StL. I don't plan on matching that taste, but I am striving as hard as I can to acquire something reasonably close.
I'm going to have hundreds of questions! I'm going to want to smoke everything I can think of but I'm so nervous on temp control, time, smoking different items at once (butt, ribs, corn, etc), meat prep, chips, rubs and more! Looks like I've come to the right place.
I guess I'll start with some basics. I'm eyeing a ThermoPro TP-07 thermometer from Amazon for $35.99. I'm kinda cheap (single income family of 5!) but don't want to mess around in this department. Anyone heard of this item? Good? Bad?
Also, to season my smoker, should I start with Apple chips?
My wife and I love sweet taste and prefer little kick in our BBQ. So, to go in line with the chips question, what kind of rub do I look for for butts/shoulder, ribs, etc and where could I find it/them?
I appreciate any feedback and hope to bring home some great food and good reports. Maybe, just maybe I'll dabble in my own rub recipes. But that'll be a while down the road.