And I mean...EVER! I have never been on a forum of any kind and to say I am a little nervous is an understatement!! Well, Here goes......
I live in Washington, the "Evergreen State".
I like to fish, hunt, garden and raise chickens, ducks, turkeys and ONE goose!
I take pride in recycling everything I can and try to leave the smallest footprint on the environment as possible.
My idea of a perfect meal is eating a salad and vegetables from our garden and our homgrown poultry or fish and game from the great outdoors and enjoying a homemade beer (I started brewing about 1 year ago)!!!
I consider myself a novice at smoking meat. I have 2 Little Chief smokers and a Chargriller BBQ and a Weber for back-up. My Chargriller is a basic model with no add ons like a smoker attachment or anything. I usually use briquets or mesquite charcoal for BBQing and I suppose a lot of my BBQing is actually grilling due to the time frame of my cooking. I prune my apple trees and thus use applewood for my smoking. A typical BBQ goes this way..... I start my charcoal with an electric element( I don't like the taste of starting fluid!) and when the grates are hot enough to sear(hiss!) the meat I usually throw in a hanful of (pre-moistened applewood) to the coals, add the food , close things up pretty tight so the applewood does not flame up ( which I am now learning that that is not the best thing to do!) and after the applewood is gone I give it more air and procede with the BBQ.
I have so much to learn and am excited to hear some feedback !!!!
Thanks.......
I live in Washington, the "Evergreen State".
I like to fish, hunt, garden and raise chickens, ducks, turkeys and ONE goose!
I take pride in recycling everything I can and try to leave the smallest footprint on the environment as possible.
My idea of a perfect meal is eating a salad and vegetables from our garden and our homgrown poultry or fish and game from the great outdoors and enjoying a homemade beer (I started brewing about 1 year ago)!!!
I consider myself a novice at smoking meat. I have 2 Little Chief smokers and a Chargriller BBQ and a Weber for back-up. My Chargriller is a basic model with no add ons like a smoker attachment or anything. I usually use briquets or mesquite charcoal for BBQing and I suppose a lot of my BBQing is actually grilling due to the time frame of my cooking. I prune my apple trees and thus use applewood for my smoking. A typical BBQ goes this way..... I start my charcoal with an electric element( I don't like the taste of starting fluid!) and when the grates are hot enough to sear(hiss!) the meat I usually throw in a hanful of (pre-moistened applewood) to the coals, add the food , close things up pretty tight so the applewood does not flame up ( which I am now learning that that is not the best thing to do!) and after the applewood is gone I give it more air and procede with the BBQ.
I have so much to learn and am excited to hear some feedback !!!!
Thanks.......
