Hello all,
I live in Hilham TN, but I am originally from South GA. The equipment that I am currently using is a standard Gas Grill with a wood box that can be added to smoke with.
I am planning on doing my first smoke (alone smoke that is) this weekend (Sunday). I am going to do a Brisket and some country ribs.
This is not my first smoke, in that when I was in High School we did a fundraiser every Thanksgiving and Christmas where we smoked hams and turkeys. We would start with firing up the 4 wood boxes at around 8 in the morning and then the hams would go on around 1-2 in the afternoon. We would rotate the hams once every couple of hours moving some closer to the fire and others farther away from it. At some point in the night we would throw on the turkeys and get them going. Of course we would throw on some ribs and other meats to eat throughout the night. This would go on until around 10-12 the next day when people would start coming to pick up their ordered meats. This was the fun part because lifting these large whole hams out of the pit was a task because you had to make sure they didn't fall apart. One of the best things that would come out of this was my jacket having this great smokey smell to it and would be great to sleep on during class.
Anyways, thanks to all that have contributed to this site so far, and I look forward to learning all that I can. Maybe even learn how to build a real proper smoker. :D
Michael aka Merchguy
I live in Hilham TN, but I am originally from South GA. The equipment that I am currently using is a standard Gas Grill with a wood box that can be added to smoke with.
I am planning on doing my first smoke (alone smoke that is) this weekend (Sunday). I am going to do a Brisket and some country ribs.
This is not my first smoke, in that when I was in High School we did a fundraiser every Thanksgiving and Christmas where we smoked hams and turkeys. We would start with firing up the 4 wood boxes at around 8 in the morning and then the hams would go on around 1-2 in the afternoon. We would rotate the hams once every couple of hours moving some closer to the fire and others farther away from it. At some point in the night we would throw on the turkeys and get them going. Of course we would throw on some ribs and other meats to eat throughout the night. This would go on until around 10-12 the next day when people would start coming to pick up their ordered meats. This was the fun part because lifting these large whole hams out of the pit was a task because you had to make sure they didn't fall apart. One of the best things that would come out of this was my jacket having this great smokey smell to it and would be great to sleep on during class.
Anyways, thanks to all that have contributed to this site so far, and I look forward to learning all that I can. Maybe even learn how to build a real proper smoker. :D
Michael aka Merchguy
