- May 31, 2017
- 1
- 10
Hello everyone. Enjoyed reading in this forum as guest, so decided to sign up as a member. I'm in the Houston area and have enjoyed smoking meats for 15+ years now. Ususally just briskets, but cook other meats as well. Mostly I'm just a weekend warrior and my weapon of choice is a 500 gallon propane tank with an offset firebox. I use oak (all varieties), pecan and somtimes mix in some hickory. I like a dry rub with a little more kick than just salt and pepper. Always looking at different methods or ideas to try, but have to admit I'm a creature of habit. Looking forward to meeting y'all.
