Hello all, I am new to the SMF and really happy that I came accross it! I live in the state of Washington and benefit from the bounty of seafood here. I can smoke a salmon to die for but when it comes to meat, well I struggle a little-lot I do OK with ribs but pork buts and larger cuts of meat I seem to have issues with. Every time I cook a pork roast it tastes and feels like a bad ham. Maybe I just dont take enough time or brine it right, I dont know. I suspect that I use too much heat and not enough time, but now that I have found this, I am looking forward to better results. I use a Brinkman upright smoker with 2 racks. The bottom rack has a liquid bowl under it which I usually fill with the brine and water. Be'ing in Washington and smoking fish and oysters I generally use alderwood. I do also hve an assortment of fruit woods such as apple and cherry. Thank you for reading my post and I look forward to learning much from pitmasters.
