I've been lurking on this and several other sites for close to a year before i finally dove in and built my first smokehouse. Most of my experience is around pork butt for pulled pork and baby back ribs. almost all on vertical charcoal or Propane grills. Once i started looking into what was being done to most processed food I had to take back control of my food on my plate. in doing so I'm discovering just how much fun playing with your food is. especially when it tastes so much better that the pre-packaged stuff. once i get comfortable with heat control i expect to expand from bacon, ribs and Butt to sausage cheese and chicken especially as the cooler weather arrives.
Again thanks for all the info and encouragement....
Again thanks for all the info and encouragement....
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