I was searching the net on company time, looking for a new Pulled Pork method and I found the most awesome site ever... Smoking Meat Forum!!! I don't know how I lived, grilled and smoked all these years without knowing about this. I have been surfing around the forums, reading different strings and I think I have genuinely learned more in the past 3 hours than I have in the past year of trial and error cooking.
Here is a little about me: I'm a 28 year old chef looking to open my first restaurant in the next 2-3 years. I'm hoping to soon open a BBQ takeout counter and catering service, which has been a dream of mine for years, but I'm trying to learn the fundamentals and develop my own personal flavours first. I am no stranger on the Q by any stretch of the imagination but have just started learning the art of smoking over the past 2 years. This forum has been an incredible resource in the few hours I've used it and I am sure, with all of your knowledge and experiences, I may be able to fast track my plans and open my place sooner than anticipated.
Right now, I'm smoking on my homemade propane UDS which is doing wonders for me. Hopefully I can get some pictures up soon to get some feedback on how it can be improved. If anyone out there has a similar setup, I would love to compare notes on the subject.
I have already had some great advice from some of the members and I would like to thank all you for the great tips and methods for smoking.
Just wanted to send a huge shout out to everyone of you smoking enthusiasts and I'm looking forward to this new world SMF has opened up for me.
Happy Smoking & Long Live the Q,
Johnny K. aka JohnnyBigSmoke