Hi there!
I'm Chris from New York new to the smoking meat forum and smoking in general. My love of all things BBQ happened a few years back when I visited my friend out in KC. After watching a lot of food/travel shows about the BBQ out there I asked my friend that we do nothing but for breakfast, lunch, and dinner and he didn't disappoint! Now I'm hooked! I've had BBQ in other places (including Texas) but in my opinion KC is just the best to me. Probably because it's where my love of all things BBQ began so nothing can compare. Just recently my wife, knowing my love of BBQ, bought me a smoker as her wedding gift to me. So far I've started small with wings and ribs but my God have they both been big hits with family and friends! Now i'm hooked on smoking things myself on my 18" Weber Smokey Mountain.
This weekend I'm going to expand into some pork butt with labor day being the big show, brisket! Looking for any tips or hints to creating the perfect flavor.
I'm Chris from New York new to the smoking meat forum and smoking in general. My love of all things BBQ happened a few years back when I visited my friend out in KC. After watching a lot of food/travel shows about the BBQ out there I asked my friend that we do nothing but for breakfast, lunch, and dinner and he didn't disappoint! Now I'm hooked! I've had BBQ in other places (including Texas) but in my opinion KC is just the best to me. Probably because it's where my love of all things BBQ began so nothing can compare. Just recently my wife, knowing my love of BBQ, bought me a smoker as her wedding gift to me. So far I've started small with wings and ribs but my God have they both been big hits with family and friends! Now i'm hooked on smoking things myself on my 18" Weber Smokey Mountain.
This weekend I'm going to expand into some pork butt with labor day being the big show, brisket! Looking for any tips or hints to creating the perfect flavor.