Hey folks! Just sayin HI to my brother smokers! I do have a little burnt mesquite under my belt, but I ain't no professional. Been using those "Texas Hibachi" 55 gallon drum pit for most of my life. For the price, you really can't beat them, but I really want to get something with thicker metal and a seperate firebox. Right now, my "hibachi" is fitted with a thermometer on one end of the barrel. That is usually where I set the meat at. The fire is always at the opposite end, close to the vent door. Anyway, look forward to learning something new and swappin out ideas and recipes.
post #1 of 18
8/12/07 at 3:59pm