I lurked here for about 9 months (and learned a lot from you), I guess it's time to come out of the closet.
I started smoking last April and do pretty well. I've smoked pork butts, one brisket, rump roasts, chuck roasts, rib steaks, pork loins, pork ribs, chicken, turkey, salmon, venison, etc. Using info from this forum, most things turned out quite good (and a few things not so good).
Since I work two jobs (75-80 hours/week), I don't have a lot of time to devote to smoking, but manage 2-3 meals on the weekend. To do this, I need to use smokers which need minimal attention, so I have a Bradley (which I don't much care for) and a Traeger (which I really like). I also have a Smokenator and an ECB (which I have never used).
Living in Wisconsin, winters can be cold and snowy, but weather has not yet stopped me from smoking. Some say Tragers suffer from lack of insulation, but I've smoked several meals in mine while outside temps were well below zero.
"Roll Call" is a forum I never really visited, so I hope this is an acceptable intro. "Thanks" to all of you who have posted the great info here which allows many to learn the fine art of BBQ.
I started smoking last April and do pretty well. I've smoked pork butts, one brisket, rump roasts, chuck roasts, rib steaks, pork loins, pork ribs, chicken, turkey, salmon, venison, etc. Using info from this forum, most things turned out quite good (and a few things not so good).
Since I work two jobs (75-80 hours/week), I don't have a lot of time to devote to smoking, but manage 2-3 meals on the weekend. To do this, I need to use smokers which need minimal attention, so I have a Bradley (which I don't much care for) and a Traeger (which I really like). I also have a Smokenator and an ECB (which I have never used).
Living in Wisconsin, winters can be cold and snowy, but weather has not yet stopped me from smoking. Some say Tragers suffer from lack of insulation, but I've smoked several meals in mine while outside temps were well below zero.
"Roll Call" is a forum I never really visited, so I hope this is an acceptable intro. "Thanks" to all of you who have posted the great info here which allows many to learn the fine art of BBQ.
