Hello from Northern California. (about 6 hours north of San Francisco, where the redwoods grow)
I have only just recently gotten into smoking meats myself. It started just over a year ago with a little electric smoker, that I still love but has been relegated to just doing fish now.
Last November I picked up a Champ Chef DLX Smoke Pro from Sportsman's Warehouse and I really love it. The little electric smoker just didn't have the space to do the bigger cuts I was wanted to cook. I can get two briskets on the DLX at a time and that's usually enough for my needs.
Last weekend I jumped at the chance to grab a Weber Smokey Mountain and have only had time to clean it up and do some burgers on it last night. It's a big waste of charcoal to only do burgers on the 22 inch WSM but I wanted to run a whole bag of charcoal through it just to make sure it was ready to go for something longer. I waited until near the end of that batch of fuel before doing the burgers.
That's where im at now. Always looking for more tips, suggestions and misc meat smoking tomfoolery.
I have only just recently gotten into smoking meats myself. It started just over a year ago with a little electric smoker, that I still love but has been relegated to just doing fish now.
Last November I picked up a Champ Chef DLX Smoke Pro from Sportsman's Warehouse and I really love it. The little electric smoker just didn't have the space to do the bigger cuts I was wanted to cook. I can get two briskets on the DLX at a time and that's usually enough for my needs.
Last weekend I jumped at the chance to grab a Weber Smokey Mountain and have only had time to clean it up and do some burgers on it last night. It's a big waste of charcoal to only do burgers on the 22 inch WSM but I wanted to run a whole bag of charcoal through it just to make sure it was ready to go for something longer. I waited until near the end of that batch of fuel before doing the burgers.
That's where im at now. Always looking for more tips, suggestions and misc meat smoking tomfoolery.
