Master of the Pit
- Joined Feb 7, 2007
Just joined the forum here. Been looking for something like this for along time. Currently live just northwest of "Detroit City", but born and raised in Ft Worth, Tx. Been smoking off and on for around 12 yrs now. Got started when I was in the Air Force at Tinker AFB, OKC, OK. But I've never had a very good smoker. Now I'm using a Weber Kettle. Does a pretty good job on some things, notably chicken, turkey, and salmon. Still have'nt mastered a good rack of ribs, being them baby back or spare. That is one of my goals here in the forum, get tips on smoking a good rack of ribs, along with some other cuts of meat. Looking forward to hearing from all.