Fever

[fever]

Hello everyone

Thank you for allowing me into your group. 

I'm not what you'd call a pro bbq'r or smoker. But, I'm pretty good at what I've done. My family always tells me to open my own BBQ shack. Sounds like fun & a lot of work. So I'll keep in home for now.

I live in Washington state, Town of Roy. Outside the big cities. 50 miles south of Seattle.

I've always been a charcoal guy - 22" Weber & Brinkman H20 smoker.

My wife purchased a 24" Smoke vault - Campchef smoker- propane.

So I've been playing with that. Having some great results.

My oldest daughter is getting married Sept 2nd. So I'll be smoking 6 Boston Butts. 

I'll be using apple & cherry woods. I like so save the water from the smoker to use it to make soups.

Looking forward to browsing your site for cooking & rub ideas.

Thank you

Mike Fievez

 

[philmore]

Hi Mike,

So you use the water from the smoker pans to make soup broth?  

 

[gary s]

  Good morning and welcome to the forum from a partly cloudy day here in East Texas, and the best site on the web.

        Lots of great people with tons of information on just about everything.

        Gary

 

[fever]

Hi Mike,

So you use the water from the smoker pans to make soup broth?  

 

[fever]

Good morning. Yes, I'll let the water cool. Pick off the solid fat & toss that. There's wonderful flavored water/broth like. I've made beans and ham hocks with the water after smoking pork butts. So good. Same with smoking chicken. I've used some of the fat- because there's so much flavor.