Hi gang,
I just started smoking meat about 5 months ago after ditching my web programming side business. Wow, the tastes I've experienced are incredible and this is a ton of fun!
I am very glad John D gave me this web address and told me that he's really enjoyed time here. He said you all have helped out quite a bit. That's great to hear! I have a LOT to learn and plan to spend the next year just understanding the basic techniques of smokology.
I am currently smoking pork dishes on hickory and oak with a cheap Aussie portable grill I picked up for dirt cheap. I am thinking about buying the Weber Smokey Mountain (WSM) but Steve Raichlen wrote that it doesn't produce a crisp skin. I think he might mean that is the case when using the water pan for the whole smoking session. He recommends an off-set smoker but I'm hung up on the idea of smoke going up (vertically, like the WSM and the Back Woods Smoker)...it just makes sense.
Anyway, it's time to gear up! I sincerely appreciate any input on this subject.
Cheers,
Steve from Merriman road
I just started smoking meat about 5 months ago after ditching my web programming side business. Wow, the tastes I've experienced are incredible and this is a ton of fun!
I am very glad John D gave me this web address and told me that he's really enjoyed time here. He said you all have helped out quite a bit. That's great to hear! I have a LOT to learn and plan to spend the next year just understanding the basic techniques of smokology.
I am currently smoking pork dishes on hickory and oak with a cheap Aussie portable grill I picked up for dirt cheap. I am thinking about buying the Weber Smokey Mountain (WSM) but Steve Raichlen wrote that it doesn't produce a crisp skin. I think he might mean that is the case when using the water pan for the whole smoking session. He recommends an off-set smoker but I'm hung up on the idea of smoke going up (vertically, like the WSM and the Back Woods Smoker)...it just makes sense.
Anyway, it's time to gear up! I sincerely appreciate any input on this subject.
Cheers,
Steve from Merriman road