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New member from ontario canada

post #1 of 5
Thread Starter 

Hey guys!

 

2015 was a big year for me regarding BBQ.  I purchased my first smoker, a napoleon vertical water smoker.

After watching countless YouTube videos, i really became hooked on the idea of producing amazing BBQ in your backyard.

Last summer, i cooked a fair share of meat.  The most common was St.Louis cut spare ribs.  It took me a few tries to achieve the true tenderness i was after, but practice makes perfect am i right?  I also did around 4 pork shoulders, similar to the ribs, the first few didn't turn out as well as i liked, but once i experimented with injections and wrapping the meat, i got it down pretty good.  I'd have to say my favorite thing i created on my smoker was smoked beef short ribs.  But they actually weren't too short, id like to call them dino bones!

I used a SPG rub with a little bit of Montreal steak spice.  They were super tender, and tasted like an amazing smoking steak. 

 

Since im from canada, and our winters are usually pretty rough, i decided to go out and get a Traeger Texas Pro.  I only used it 2 times so far ( Pork shoulder and a beer can chicken).  Both turned out great.  The main reason i purchased the Traeger was for the care free cooking.  That probably makes me sound lazy, but with the napoleon, it would have been near impossible to keep it up to temp throughout the winter months.

 

My passion for BBQ has really grown, and i am excited to be on a forum with other BBQ enthusiasts!

I would definitely still call myself a rookie, but hopefully with a little more time and experience, i can change that title.

 

 

Being in my early 20's i like to think that i am off to a half decent start, and with some tips from the community i really hope to be a competition BBQer one day.

 

-Dillon *Gracefully BBQ*

post #2 of 5
Thread Starter 

Here is the beer can chicken i did on the weekend.  Smoke setting for 40 minutes, 325 for 1 1/2 hours, or until temp hit 170 internal.

Turned out perfect.  I also put some potatoes on the tray. Marinated them with olive oil, garlic, salt and pepper.\

 

Let me know how it looks!

post #3 of 5

welcome to the forum Dillon!  That chicken looks fantastic!  Glad you joined us.

 

Mike

post #4 of 5

Hey Dillion welcome to the site, looks like you're off to a great start.  BTW I've got the napoleon rig myself.  This is great place to learn, keep on smokin'.

post #5 of 5

Welcome to SMF!

 

The chicken looks awesome!

 

Al

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