Hey All,
I live up in Seattle WA, and tend the grill 4-5 days out of the week. Been loving life above the coals since I was 5, and I love grilling for groups on a couple of Weber kettles. Just got my first smoker, Weber Smokey Mountain 18.5 last week. I've started experimenting with ribs, pork shoulder, salmon and chicken, and am loving the process of learning to smoke. I've been reading the forums on here the last 2 months, and am glad to be part of the community. I haven't done much low n slow, and am stoked to start smoking everything that used to breathe.
I've ordered gaskets to seal up the door, and good digital thermometer set up, and am open to any other tips you have to seasoning and modifying the smoker to get going. Just came into a load of dry applewood, n would love to try my hand at some bacon if anyone has any tips. Looking forward to learning more from everyone on here.
Chris
I live up in Seattle WA, and tend the grill 4-5 days out of the week. Been loving life above the coals since I was 5, and I love grilling for groups on a couple of Weber kettles. Just got my first smoker, Weber Smokey Mountain 18.5 last week. I've started experimenting with ribs, pork shoulder, salmon and chicken, and am loving the process of learning to smoke. I've been reading the forums on here the last 2 months, and am glad to be part of the community. I haven't done much low n slow, and am stoked to start smoking everything that used to breathe.
I've ordered gaskets to seal up the door, and good digital thermometer set up, and am open to any other tips you have to seasoning and modifying the smoker to get going. Just came into a load of dry applewood, n would love to try my hand at some bacon if anyone has any tips. Looking forward to learning more from everyone on here.
Chris