- Dec 29, 2007
- 4
- 10
Hey all. I am from Leavenworth, Kansas and have just began to experience the art of smoking. A friend and I went to a competition in Atchison, KS and immediately were drawn to the idea of creating the perfect ribs, chicken, etc. I just have a small, very cheap Charbroil H20 red beast of a vertical smoker, but have smoked about 10 times on it and had some successes and some not so successful attempts. It has been great reading and learning about all the intricacies that go into the process.
My friend and I have been working on perfect ribs lately and have successively gotten better each time. Our goal is to get fairly good at a few different meats and enter a competition ourselves. He is working with a weber bullet (much better heat control than my red clunker). We plan to hopefully purchase some larger smokers for competition use.
This is an exciting new interest that makes many people happy (those that get to eat your experiments) as well as myself.
Lately I have been smoking out in the snow, can't wait for warmer temperatures. In fact, snow is coming down right now and I plan to throw some ribs on the smoker in about 30 minutes. You got to love it.
My friend and I have been working on perfect ribs lately and have successively gotten better each time. Our goal is to get fairly good at a few different meats and enter a competition ourselves. He is working with a weber bullet (much better heat control than my red clunker). We plan to hopefully purchase some larger smokers for competition use.
This is an exciting new interest that makes many people happy (those that get to eat your experiments) as well as myself.
Lately I have been smoking out in the snow, can't wait for warmer temperatures. In fact, snow is coming down right now and I plan to throw some ribs on the smoker in about 30 minutes. You got to love it.
