Hey guys and girls,
My name is Jake Montgomery and I stumbled onto this site/forum while looking for rub and sauce recipes. Originally from Upstate South Carolina, so I love barbeque - pork with mostly vinegar based sauces - but do NOT discriminate against other types of que!! Married, one child (son), I now live in north GA (Cumming), and I'm not necessarily new to smoking in general, but I am new to it using my own backyard smoker. My previous experience with smoking meat (shoulders, whole hogs, chicken, ribs) was on a custom cooker a friend of the family made for his local Fire Dept and that i borrowed on occasion for events for our fraternity in college. Nevertheless, that cooker is HUGE and much different that what I have on my back porch. I would still classify myself as "just learning" the art of smoking due to limited experience with a very large cooker and zero experience on my own.
I got a Brinkmann Smoke n Pit (offset with sfb) for Father's Day from my wife....I was used to gas grills but found that I enjoyed charcoal much much more and thus switched to it with smaller Weber kettles in the last few years. So, we needed something large enough for parties and bigger meals and something I could use to smoke meats and the Brinkmann was a decent price and very large - I know the construction is lacking in some areas - very thin metal and lots of gaps for smoke and heat to escape.
So, here I am. Open and actually asking for advice/tips on how to do it right! I would also appreciate any tips on modifications to my Brinkmann offset if anyone has any....
Thanks in advance! Look forward to talking and getting to know a lot of you around here! just ask me if I've left anything out...
My name is Jake Montgomery and I stumbled onto this site/forum while looking for rub and sauce recipes. Originally from Upstate South Carolina, so I love barbeque - pork with mostly vinegar based sauces - but do NOT discriminate against other types of que!! Married, one child (son), I now live in north GA (Cumming), and I'm not necessarily new to smoking in general, but I am new to it using my own backyard smoker. My previous experience with smoking meat (shoulders, whole hogs, chicken, ribs) was on a custom cooker a friend of the family made for his local Fire Dept and that i borrowed on occasion for events for our fraternity in college. Nevertheless, that cooker is HUGE and much different that what I have on my back porch. I would still classify myself as "just learning" the art of smoking due to limited experience with a very large cooker and zero experience on my own.
I got a Brinkmann Smoke n Pit (offset with sfb) for Father's Day from my wife....I was used to gas grills but found that I enjoyed charcoal much much more and thus switched to it with smaller Weber kettles in the last few years. So, we needed something large enough for parties and bigger meals and something I could use to smoke meats and the Brinkmann was a decent price and very large - I know the construction is lacking in some areas - very thin metal and lots of gaps for smoke and heat to escape.
So, here I am. Open and actually asking for advice/tips on how to do it right! I would also appreciate any tips on modifications to my Brinkmann offset if anyone has any....
Thanks in advance! Look forward to talking and getting to know a lot of you around here! just ask me if I've left anything out...