Started smoking about 6 months ago in Rhode Island where smoking meats is almost non existent. Visited family in S.C and experienced true delicious BBQ and I have been trying to ever since to replicate it in my hometown. I use a gas char broil (square chamber) which has a water pan and small area for chips in the center. I have smoked only spare/baby back ribs, fish and a small amount of chicken. I'm looking to step up to brisket and pulled pork soon.
