I am a native Texan now retired to the Great Smoky Mountains of East Tennessee. I have been an avid grill and smoker enthusiast for more than 50 years. My beginnings are slow and low smoking brisket in a offset barrel smoker using mesquite wood for that classic Texan taste profile. Over the years I have owned probably every type of smoker made. As of last week I purchased the new Pit Boss Platinum Laredo 1000, adding it to my Cook Shack electric, a Traeger Pro and a Weber dome. After initial seasoning, I did 3 racks of Baby Back Ribs and 5 ponds of chicken wings, both of which were outstanding. I now have a 17 pond Choice Grade Packer Brisket in the fridge for smoking this week. My plan is now to Craig’s List the 3 older units and keep the new Pit Boss, assuming this brisket turns out great.
