Greetings all.
My name is Bill and I'm currently living in Branson MO. I have cooked ever since age 5 or 6 (40-some years ago) when Mom 1st taught me how to fry an egg. She'd probably get brought up on child abuse charges for that now! (What? You can't let a child get that close to a hot stove!!) Ha! Always loved grilling and got a Little Chief smoker years and years ago. (It was good for jerky, which was fine enough then.) Last year I grabbed one of the cheapo Brinkmann electric smokers from Bass Pro and got back into the smoking world. The condo-nazis where I live have outlawed charcoal so I'm stuck with electric. It's definitely better than nothing.
One thing I've learned lurking here for a week or 2 is having the ability to regulate temperature is quite handy... I can't do that with the Brinkmann but, again, it's better than nothing. My virgin run was beef jerky and I left it on smoke WAY too long as I was remembering the Little Chief which apparently was a much lower temperature. Since then I've done spareribs, salmon, trout, cod loins, and beerbutt chicken. The only disappointment has been the chicken. My wife said it was good but my standards are pretty high, I guess. Lol
Tomorrow I'm doing Jeff's bacon-wrapped chicken that was in the latest newsletter. Looks delicious and I think the brining will make a world of difference.
Really really happy to have found this world of goodness that you all have here. Told the wife today that I could probably spend a number of weeks just going through all the goodies in the forum. She said, "Don't forget to cook."
Cheers! <clink>
My name is Bill and I'm currently living in Branson MO. I have cooked ever since age 5 or 6 (40-some years ago) when Mom 1st taught me how to fry an egg. She'd probably get brought up on child abuse charges for that now! (What? You can't let a child get that close to a hot stove!!) Ha! Always loved grilling and got a Little Chief smoker years and years ago. (It was good for jerky, which was fine enough then.) Last year I grabbed one of the cheapo Brinkmann electric smokers from Bass Pro and got back into the smoking world. The condo-nazis where I live have outlawed charcoal so I'm stuck with electric. It's definitely better than nothing.
One thing I've learned lurking here for a week or 2 is having the ability to regulate temperature is quite handy... I can't do that with the Brinkmann but, again, it's better than nothing. My virgin run was beef jerky and I left it on smoke WAY too long as I was remembering the Little Chief which apparently was a much lower temperature. Since then I've done spareribs, salmon, trout, cod loins, and beerbutt chicken. The only disappointment has been the chicken. My wife said it was good but my standards are pretty high, I guess. Lol
Tomorrow I'm doing Jeff's bacon-wrapped chicken that was in the latest newsletter. Looks delicious and I think the brining will make a world of difference.
Really really happy to have found this world of goodness that you all have here. Told the wife today that I could probably spend a number of weeks just going through all the goodies in the forum. She said, "Don't forget to cook."
Cheers! <clink>
