My name is Joe, I am a meat smoking addict. I smoke meat at least once a weekend.
I just started making my own rubs, I experiment with spices from outside the norm. Recently just made a poultry rub that includes Lavender, and the meat is injected with champagne.
I also make my own BBQ sauces that are a mix between Texas and Kansas City, typically it uses a form of Alcohol, lately is been Apple Pie Moonshine.
I have a Rivergrill Farmers Gril/Smoker. I am currently doing some mods to it. The typical cam locks on the chamber and gaskets on the chamber and firebox extending the stack into the chamber more..
I am currently looking for a baffle set up.. The smoker at its widest point is 19.5" and 41.5" long no one has one that big. currently I am using a cookie sheet just to deflect the heat down and away from the meat..
Favorite meats to cook: Chicken, Ribs, Brisket