Hello all,
I'm a new guy here...just found the site. I'm relatively new to smoking, but my dad was really into it. He made a fabulous brisket! Unfortunately, he lost his battle to cancer in Feb. 08 and I inherited his smokers. I now have 2 ECB's, a vertical and a horizontal with a sidebox. Dad always used RO lump charcoal and apple for smoking, but without the mods, these ECB's just gave him, and now I, fits controlling the heat. I can't wait to do the mods suggested.
As I said, I'm relatively new to smoking, but eating has alway's been my favorite past time! Dad was into beef. I prefer pork. Nothing like a good NC style pulled pork butt. I'd also like to learn to do ribs the right way. Dad's always came out dry. I guess he didn't know about the 3-2-1 or 2-2-1 methods, which I'm also anxious to try.
I'm from Gettysburg, PA and we're just now starting to get favorable weather to do some smoking. Last week I fired up the vertical and did a couple small pork loin ends. Sorry, no Q-view. I didn't know about this site! I used a McCormick pork rub you buy in the store and I did the meat to about 205*, in foil the whole time, and it literally fell apart. I finished it with my great uncle's NC style finishing sauce, sugar, vinegar and red pepper flakes. It came out great, but just a little dry. I attribute that to the meat not having nearly enough fat in it, being it was a loin, not a butt. Just yesterday I found pork butts on sale at the store and promptly picked one up for our next cookout!
I found this site by Googling for ideas to build my own custom smoker. I'd really like to do one made out of concrete block, and faced with faux stone to match my house. The better half and I are enlarging our patio and installing an outdoor kitchen, which is going to have to have a smoker included.
I'll keep checking in. The ideas I'm getting are overwhelming! Dad would have truly loved this site!
Squirt
I'm a new guy here...just found the site. I'm relatively new to smoking, but my dad was really into it. He made a fabulous brisket! Unfortunately, he lost his battle to cancer in Feb. 08 and I inherited his smokers. I now have 2 ECB's, a vertical and a horizontal with a sidebox. Dad always used RO lump charcoal and apple for smoking, but without the mods, these ECB's just gave him, and now I, fits controlling the heat. I can't wait to do the mods suggested.
As I said, I'm relatively new to smoking, but eating has alway's been my favorite past time! Dad was into beef. I prefer pork. Nothing like a good NC style pulled pork butt. I'd also like to learn to do ribs the right way. Dad's always came out dry. I guess he didn't know about the 3-2-1 or 2-2-1 methods, which I'm also anxious to try.
I'm from Gettysburg, PA and we're just now starting to get favorable weather to do some smoking. Last week I fired up the vertical and did a couple small pork loin ends. Sorry, no Q-view. I didn't know about this site! I used a McCormick pork rub you buy in the store and I did the meat to about 205*, in foil the whole time, and it literally fell apart. I finished it with my great uncle's NC style finishing sauce, sugar, vinegar and red pepper flakes. It came out great, but just a little dry. I attribute that to the meat not having nearly enough fat in it, being it was a loin, not a butt. Just yesterday I found pork butts on sale at the store and promptly picked one up for our next cookout!
I found this site by Googling for ideas to build my own custom smoker. I'd really like to do one made out of concrete block, and faced with faux stone to match my house. The better half and I are enlarging our patio and installing an outdoor kitchen, which is going to have to have a smoker included.
I'll keep checking in. The ideas I'm getting are overwhelming! Dad would have truly loved this site!
Squirt
