Hey, found this site and it is great. I am new to smokin but have been jumpin right in. I have a brinkman pit master professional. Went to a class a month ago cause it was hit and miss all the time. Since I am a transplant to KC area from So Cal I figured I better learn to do this since I am in BBQ country. I made my first killer ribs, spatchcock chicken and brisket the last few weekends. The brisket came out good but could've been a little more juicier. I think next time I will take it off around 180 or so instead of 190. What do you guys think. Question I have is I get smoke seeping out of the door for the smoker area, was thinking maybe it should be tighter and use some gasket material so the smoke only comes out of the stack? I read one of the threads that mentioned about places getting local groups together for smokes or whatever, is there any of you guys with this in the KC area? I thought this would be great to help my skills along, I am no expert but want to learn. These forums and you guys seem like an endless amount of info.
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2/12/10 at 1:05pm