Just wanted to introduce myself! I'm Dustin, long time lurker, first time poster. I live near Orlando and living near in the city I generally stayed in apartments. About a year ago I moved into a house out in the country. The first thing I did was buy a cheap offset smoker (Char-Grill) from Home Depot. I've used it so much this past year that it's finally starting to fall apart! I eventually want to get a Lange 36" Offset Hybrid model but they are pretty pricey and I figured I'll use the cheap offset until it gives out, I just purchased a home a couple of months ago (still in the country) and one of the biggest things I was looking for was a yard big enough to host family and friends so we could have 'smoke sessions' as I call them :) This forum has helped me sharpen my skills with tips on TBS, temp regulation, chips vs. chunk, etc. so I just wanted to say thank you to everyone on here!
Since I started smoking, I have done all kinds of different types of meals. One of my favorite is smoked mangrove snapper. I like to use pecan or alder wood chips as they give off more of a sweet flavor and compliment the fish nicely. I also love smoking steaks, and my go-to wood for steaks and red meat in general is apple wood. Sometimes I'll use cherry because my wife likes the flavor a little more but all-in-all, applewood is my favorite for red meat. I also prefer to use chunked wood instead of chips as they don't flare up and burn down as quick or easy.
Another one I'm fond of are ribs. I like to slow smoke them for about 8 hours at 150-200 degrees F. with a special rub my wife makes. I use apple wood for this of course as well and I like to spray the outside of them with apple juice so that it glazes over the ribs and keeps them moist. I must admit though, when I cook ribs, it makes me wish I had a better offset. I rotate the ribs every hour so they ones closest to the firebox don't burn. (Can't wait to get something that has better temp flow!)
This weekend I'm looking to try my first prime rib. I'm not really sure how I want to do it. How do you guys generally smoke your prime rib?
Anyways thanks in advance for the feedback, look forward to posting some of my 'smoke sessions' soon!