- Jul 5, 2009
- 26
- 10
Howdy Yall;
I just bought my first smoker for July 4th to try an old family recipe for leg quaters. I've used the recipe for years with indirect heat on a charcoal grill, and thats after eating for years of my dads gass grill. I bought a Brinkmann 40" SNP (I've been studying acronyms). I happened across the forums looking for mods to help regulat cooking temps and have spent hours pooring over the ideas, recipies, and suggestions of veteran smokers. I'm already buuging the wife to invite some frineds up this weekend so I have an excuse to try a couple of fatties and maybee a pork butt.
Bio Stuff:
Brian Hilgert
Born, Raised, and Liven in Rochester NY (though both parents hail from the south, so I, hence my love of the word "yall" )
Smoker Status: newbish (i've been using inderect heat and wood chunks/chips for chiken and ribs for years in a ROTM charcoal grill)
I just bought my first smoker for July 4th to try an old family recipe for leg quaters. I've used the recipe for years with indirect heat on a charcoal grill, and thats after eating for years of my dads gass grill. I bought a Brinkmann 40" SNP (I've been studying acronyms). I happened across the forums looking for mods to help regulat cooking temps and have spent hours pooring over the ideas, recipies, and suggestions of veteran smokers. I'm already buuging the wife to invite some frineds up this weekend so I have an excuse to try a couple of fatties and maybee a pork butt.
Bio Stuff:
Brian Hilgert
Born, Raised, and Liven in Rochester NY (though both parents hail from the south, so I, hence my love of the word "yall" )
Smoker Status: newbish (i've been using inderect heat and wood chunks/chips for chiken and ribs for years in a ROTM charcoal grill)
