My name is Reid and I have been following the BBQ world since I was in high school. I am a certified KCBS judge and have judged many competitions. Now that I am done with my higher education and have joined the working world I bought a smoker to start participating in both cooking and competing. In the last few weekends I have smoked a pork loin, pork butt, turkey breast, and ribs. It must be beginners luck because everything has been tender and delicious. I need to lighten up on the rub, however! I overestimate how much rub will leave the meat during the cooking process. So far, I doubt one grain of rub has left the meat I have cooked. I am lucky to have many experienced cookers around me giving me advice. One problem I have run into is finding a source of wood. I have been taught to use wood exclusively when smoking. That means no charcoal. THis has produced great results thus far however I have used up the charity wood I was given when I bought my smoker. I am going out tonight to cut up a fallen apple tree and another tree of which I am not certain the variety. Of course I will have to wait for it to dry. Does anyone have an opinion as to how long I will have to wait to use this wood? Anyway, I am glad to be on the board and look forward to learning more. You may see me in a few weekends at the Illinois State BBQ Championships in Shannon, IL(my hometown).
post #1 of 11
6/28/06 at 1:35pm