New member in Virginia.

Discussion in 'Roll Call' started by john egg, Sep 21, 2016.

  1. john egg

    john egg Newbie

    I've been smoking for about two years. I converted my CharBroil gas grill into a smoker. It has two problems. Too much smoke escapes and I can't turn the heat down as low as I would like.

    My favorite is to smoke a no less center cut pork loin on Apple wood chips. The meat is low in fat and low in price. It makes great sandwiches.

    I have tried various rubs. . The easiest and most pleasing to date is a Cajun spice mix. It adds just enough flavor without hiding the smoke.

    My very best was a Boston butt pork shoulder using the Cajun spice. It had more flavor than any barbecue I had ever eaten.

    I found this site while looking for help on smoking skinless turkey breasts. I have had limited success smoking turkey breasts with the skin on. Not as much smoke gets thru the skin as I would like.

    Anyway, looking forward to learning from your mistakes and successes.

    Thanks. John.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to the forum John!

    Glad to have you with us!

    Al
     

Share This Page