I've been cooking outdoors for forty years . I've cooked on everything from a shopping cart to a rebuilt kerosine tank. But, my older brother fed me the best beef back ribs I have ever eaten, so I need to learn how to out smoke him. So, that makes me a newbie. I'm using a Brinkman with a separate fire box (baffle in production). I am new to indirect heat smoking, but have successfully done many a twenty pound turkey. I cut it in half like it was a big chicken. I've already ordered Jeff's rub and sauce recipe. I have learned a good bit and look forward to more.
post #1 of 14
7/17/08 at 11:30am