Backyard amateur smoker for about 10 years now. Mostly pork butts and briskets for special occasions. Every once in a while I have some ribs turn out ok. I've never really studied the method, just went by things I've heard over the years. I'm ready to kick it up a notch from mediocre to consistently good BBQ. A pork loin recipe brought me here today.
I've been using an offset smoker since I started. Really nice pit that has been eaten up with rust over the years and she needs a rebuild. I just aquired a Camp Chef SMV-24, and a dual probe digital thermometer. I hope to get some use out of them some time in the next few weeks. Between work and kids football, not a lot of time right now.
I've been exploring the site this morning, and I'm eager to get smokin.
Thanks guys and gals