- Dec 25, 2016
- 6
- 10
Hi my name is Eric and I live in Connecticut. I've been cooking BBQ for a few years now first in a vertical Brinkman Water smoker. I now own a business that has been running succefully which has allowed me to travel a lot to visit friends and family all over the country. I've been lucky enough to have visited Kansas City, Austin and Raleigh multiple times in the last few years visiting world famous BBQ restaurants such as Franklin BBQ and Gates BBQ. I've become obsessed with BBQ and Smoked Meets. A while back I bought a cheep Landman offset smoker that was on sale at a whole sale club. I made several upgrades to the cooker including baffles plates, adding a charcoal box and sealing up all the leaks I could get to. Even with some of these mods the smoker is simply poorly designed. The fatal flaw is there is no side door to the fire box. In order to add wood I must open the top door of the fire box resulting in massive temperature fluctuations. I've made some real good food on this smoker but I have decided this spring I will be looking to upgrade and am seriously considering a Lang 36. If any one out there has any advise I would love to here it on just about anything. The area I live in unfortunately dosent have any serious quality BBQ. Actually there are only 2 BBQ restaurants servicing an area of about 200,000 people. As business man and as someone who in the past has managed a restaurant as well as line cooked for many years I see this as a potential opportunity. I plan on spending the next season (up here winter ends the cooking season for about 4 months) attempting to fine tune my BBQing skills. If anyone has any advise on what to focuse on as begin to take my backyard BBQ to restaurant quality it would be greatly appreciated. Anything from smoker setups, brand suggestions, how to obtain large amounts of wood ( not as easily availble up here), types of wood to use, temperature control literally anything. Thanks for reading this post
