Hi my name is Ken I live in northern Illinois just outside of Rockford. I have been smoking meats for years. Began grilling as a kid and have Deep Fried Turkeys among other things. But it seems nothing beats a day of sitting by the smoker. The hard parts is the waiting for it to be done. I've done many Briskets, whole Turkeys, Turkey Breasts, Baby Back Ribs, Pork Shoulders, and even did a whole Pig leg once. Started using a charcoal smoke, move to a Brinkman Pit Master and at this time using a Smoke Hollow Grill/Smoker. I have always had friends and family tell me how good things I've smoked are. A couple of years ago I decided to do my own rub. I started with a rub I found and changed this in it to make it mine own. I have to watch the salt I use so I cut the amount way down, but not wanting to loss flavor added other things. It seems to be pretty good (my family likes it and friends do too). I use it on everything I smoke now Pork, Beef, or Chicken. I love to use different wood and juice mixes for flavor while smoking. I think Cherry and Apple woods are my most used with a Hickory back up. Have used water smoking many times but also enjoy Apple or even Orange juice. Last year I want from using charcoal for heat to stick burning. Have been building my own smoker for couple months. It is almost complete and hope to get a lot of use from it this summer of 2014. Will post picture of it and some of the build at later date.
