ronboc
Newbie
- Feb 16, 2017
- 4
- 10
Greetings from the FL Keys!
We both retired from Dallas area 11 years ago, and I convinced my wife to move back to my childhood playground. She loves it (a hard-sell for all of maybe 3.1 seconds!) when she saw the sun and the water. She likes staying busy and started back to work most-time in a fun-job (Park Ranger, how can you not like that?), so that left me with cooking duties. I'm slowly finding my way around things in the kitchen, and even gotten pretty good at grilling outside.
We brought our smoked-food addictions with us from TX, so I figured smoking was just a simple side-step in learning. HA! Tried smoking some fresh mackerel on a bullet Brinkman electric smoker, no joy. Tried a brisket, nope. Next a pork loin, same. All of the problems seemed to be related to either too hot or too cold, with no temp-regulation.
Reading posts here made me decide I needed a propane machine to get the better regulation. So I now have a Masterbuilt 2-door propane smoker (don't laugh at me, we don't much selection around here.. "If We Don't Have, It, Why Would You Need It?" is a common theme in the few real stores we have), but still not totally satisfied. Or could it be me? GASP!!
Anyways, I'm still learning and struggling with taming my machines. I'm going to post some questions about the electric smoker in that forum, and some about the propane smoker in that area, so's not to mess this forum.
Thanks for listening, and I'm glad to be here!
We both retired from Dallas area 11 years ago, and I convinced my wife to move back to my childhood playground. She loves it (a hard-sell for all of maybe 3.1 seconds!) when she saw the sun and the water. She likes staying busy and started back to work most-time in a fun-job (Park Ranger, how can you not like that?), so that left me with cooking duties. I'm slowly finding my way around things in the kitchen, and even gotten pretty good at grilling outside.
We brought our smoked-food addictions with us from TX, so I figured smoking was just a simple side-step in learning. HA! Tried smoking some fresh mackerel on a bullet Brinkman electric smoker, no joy. Tried a brisket, nope. Next a pork loin, same. All of the problems seemed to be related to either too hot or too cold, with no temp-regulation.
Reading posts here made me decide I needed a propane machine to get the better regulation. So I now have a Masterbuilt 2-door propane smoker (don't laugh at me, we don't much selection around here.. "If We Don't Have, It, Why Would You Need It?" is a common theme in the few real stores we have), but still not totally satisfied. Or could it be me? GASP!!
Anyways, I'm still learning and struggling with taming my machines. I'm going to post some questions about the electric smoker in that forum, and some about the propane smoker in that area, so's not to mess this forum.
Thanks for listening, and I'm glad to be here!
