My name is Tamara and I am here hoping to learn a lot more about barbecue and smoking meat. I love to cook and enjoy making all different types of cuisines, but am especially enthusiastic about southern food and food culture. I live in an area of Virginia that is unfortunately devoid of many truly good barbecue joints, we mainly just have chains. Therefore, I try to make my own.
I have a Weber Smokey Mountain kettle smoker that I have been using for the past couple of years. I was also just given a Masterbuilt 44 inch propane smoker for Mother's Day that I have not even had a chance to try yet and need to learn how to use.
The Smokey Mountain is great for long sessions, but just too much work for me for smaller items like chickens, fish, etc. I'm hoping the propane smoker will make it easier to smoke a larger variety of meats on days when I don't have a full 18 hours to devote to it.
Thanks, and I look forward to learning from all of you.