- Jul 7, 2017
- 28
- 45
My name is Jim and I live in Connecticut. I am new to this forum. I have been cooking for many years. I have probably cooked over 30 whole hogs in various methods with great success. I recently traveled to Mount Eagle Tennessee with my wife for her business. I met and Good Ol' Cowboy who was smoking a bunch of Briskets. I will tell you it was amazing and some of the best brisket I ever had. Now loving to cook over open fires and roasting whole hogs....I never tried smoking anything. So I did a lot of searching and decided its time.
I chose to purchase a inexpensive smoker for first time. I purchased a Char-griller Competition Pro. I will say its a pretty decent unit. I did fire it up to burn/season it before I used it for smoking. I noticed a lot of smoke escaping while it was lit. I took it apart and sealed the fire box to the cooking chamber and also decided to add wood stove rope seal to the doors to help keep in the smoke. I looked and thought why the cooking chamber had no baffles to help even the heat. I searched and found BBQsmoker mods.com and purchased the baffle plate kit by Lava rock. Excellent addition! I started another fire and measured the temp across the entire chamber and found it was relatively balanced. So its time. First smoke for me will be a Pork butt this coming Sunday. Al lot of research...hours :) I am looking forward to this and hopefully making this a venture. Not to many good BBQ's here in the Northeast. I will post results and photo's as this moves along. All advise is welcomed and expected! Attached picture of last years whole Hog roast. Had a lot of happy and well fed friends.Happy Smokin to All !
I chose to purchase a inexpensive smoker for first time. I purchased a Char-griller Competition Pro. I will say its a pretty decent unit. I did fire it up to burn/season it before I used it for smoking. I noticed a lot of smoke escaping while it was lit. I took it apart and sealed the fire box to the cooking chamber and also decided to add wood stove rope seal to the doors to help keep in the smoke. I looked and thought why the cooking chamber had no baffles to help even the heat. I searched and found BBQsmoker mods.com and purchased the baffle plate kit by Lava rock. Excellent addition! I started another fire and measured the temp across the entire chamber and found it was relatively balanced. So its time. First smoke for me will be a Pork butt this coming Sunday. Al lot of research...hours :) I am looking forward to this and hopefully making this a venture. Not to many good BBQ's here in the Northeast. I will post results and photo's as this moves along. All advise is welcomed and expected! Attached picture of last years whole Hog roast. Had a lot of happy and well fed friends.Happy Smokin to All !
