Greetings and Salutations fellow meat smokers. I am Zardnok. I have recently found your forums and would like to join the party!
I would like to start by thanking the members herein for the knowledge I have gained by perusing these forums. In the past, I had a Weber smoker. It was cheap, but I enjoyed the flavors it imparted on my meat. I experimented. I failed. I succeeded. I learned. I smoked many a turkey/ham for Thanksgiving. I always used the same old same old Ham over turkey dripping down to baste set up, and I always had positive results. The key was for me to sit up all night drinking beer and add coals when the fire got low. Easy for me, but the results were enjoyable.
My most recent meat experience has been mostly direct/indirect cooking in a smallish (15"diameter" grill with the coals 4-6" from the meat. I have cooked LOTS of steaks, LOTS of Tuna, LOTS of chicken, LOTS of veggies, LOTS of sausage, and various amounts of chicken, burgers, chops. I have "smoked" a few briskets in previous Weber Kettles using indirect heat and "smoke packs" using wood chips. I have never had a problem finding folks to eat my meat.
I offer myself up to the forums tonight with a new toy. I recently inherited a smoker. My uncle is a welder and he built my father a smoker. The fire box is 3'X4', there is a 6" diameter X 9" long pipe connecting the firebox to the smoke chamber. The smoke chamber is 3' diameter by about 5' tall with 4 round swivel racks. There is a diffuser plate at the bottom to insure there are no hot-spots at the bottom.
I have recently picked my "dragon" up from repair and am looking forward to feeding mass quantities of folks with my meat. Currently, I am taking a break from "curing" the grill before a big cook tomorrow at the Saints vs Cowboys tailgate party prior to Monday Night Football.
I rubbed the firebox, grates, and smoke chamber down with olive oil and dropped a 20lb sack of Kingsford in and fired it up. I am about to head back outside and play with the intakes to adjust the heat.
I have 10 slabs of ribs and 2 large briskets to cook for tomorrow. I will update in a few with the marinade/rubs I am using.
Again, I want to thank all here for the information I have learned and look forward to dicussing LOTS of good food!!
I would like to start by thanking the members herein for the knowledge I have gained by perusing these forums. In the past, I had a Weber smoker. It was cheap, but I enjoyed the flavors it imparted on my meat. I experimented. I failed. I succeeded. I learned. I smoked many a turkey/ham for Thanksgiving. I always used the same old same old Ham over turkey dripping down to baste set up, and I always had positive results. The key was for me to sit up all night drinking beer and add coals when the fire got low. Easy for me, but the results were enjoyable.
My most recent meat experience has been mostly direct/indirect cooking in a smallish (15"diameter" grill with the coals 4-6" from the meat. I have cooked LOTS of steaks, LOTS of Tuna, LOTS of chicken, LOTS of veggies, LOTS of sausage, and various amounts of chicken, burgers, chops. I have "smoked" a few briskets in previous Weber Kettles using indirect heat and "smoke packs" using wood chips. I have never had a problem finding folks to eat my meat.
I offer myself up to the forums tonight with a new toy. I recently inherited a smoker. My uncle is a welder and he built my father a smoker. The fire box is 3'X4', there is a 6" diameter X 9" long pipe connecting the firebox to the smoke chamber. The smoke chamber is 3' diameter by about 5' tall with 4 round swivel racks. There is a diffuser plate at the bottom to insure there are no hot-spots at the bottom.
I have recently picked my "dragon" up from repair and am looking forward to feeding mass quantities of folks with my meat. Currently, I am taking a break from "curing" the grill before a big cook tomorrow at the Saints vs Cowboys tailgate party prior to Monday Night Football.
I rubbed the firebox, grates, and smoke chamber down with olive oil and dropped a 20lb sack of Kingsford in and fired it up. I am about to head back outside and play with the intakes to adjust the heat.
I have 10 slabs of ribs and 2 large briskets to cook for tomorrow. I will update in a few with the marinade/rubs I am using.
Again, I want to thank all here for the information I have learned and look forward to dicussing LOTS of good food!!
