- Aug 8, 2008
- 5
- 10
Howdy all!
I have watched these forums for some time and finally decided to join in the fun, frivolity and education.
I live about an hour South of Kansas City, work in the critical facilities and telecommunications field, have been a school board member for eight years, a ham radio operator for 18 years and have enjoyed smoking for two years. My favorite items are pulled pork (I like big butts and I can not lie...), brats and KC strips (OK - not traditional, but WOW!). I just had the honor of doing all the meat for ~125 people at an after party for my nephew's eagle scout court of honor. Ribs, pulled pork and brisket were the fare of choice.
Equipment is rather vanilla with a Weber 22" grill, Brinkman upright H20 unit and one of the original large Oklahoma Joe / New Braunfels offsets. My first fuel choice was lump, but have since changed my mind with Kingsford's new hickory. This fuel combined with either 100% apple (granny smith specifically) or about a 70/30 mix with cherry seems to do a great job for me. I'm not a big sauce fan, so rubs are my game and enjoy mixing and trying new things. When we have had friends over to sample my testing and some ask, 'Where's the sauce?' my response is catsup ruins the taste of a good steak, and sauce ruins the work and flavor of smoking - but everyone is entitled to their own opinion.
My introduction to smoking came in 1994 from a gentleman named Harold who was a KCBS member and a superintendent on a large data center construction project where I was working and I was hooked immediately. I never got a chance to thank him for a wonderful introduction to the art but I still see him every once in a while as we drive past each other on the road. If you happen to ses this Harold, many thanks!!
I look forward to meeting up with you all down the smoky trail! Perhaps one day our columns or clouds will cross!
Charlie
I have watched these forums for some time and finally decided to join in the fun, frivolity and education.
I live about an hour South of Kansas City, work in the critical facilities and telecommunications field, have been a school board member for eight years, a ham radio operator for 18 years and have enjoyed smoking for two years. My favorite items are pulled pork (I like big butts and I can not lie...), brats and KC strips (OK - not traditional, but WOW!). I just had the honor of doing all the meat for ~125 people at an after party for my nephew's eagle scout court of honor. Ribs, pulled pork and brisket were the fare of choice.
Equipment is rather vanilla with a Weber 22" grill, Brinkman upright H20 unit and one of the original large Oklahoma Joe / New Braunfels offsets. My first fuel choice was lump, but have since changed my mind with Kingsford's new hickory. This fuel combined with either 100% apple (granny smith specifically) or about a 70/30 mix with cherry seems to do a great job for me. I'm not a big sauce fan, so rubs are my game and enjoy mixing and trying new things. When we have had friends over to sample my testing and some ask, 'Where's the sauce?' my response is catsup ruins the taste of a good steak, and sauce ruins the work and flavor of smoking - but everyone is entitled to their own opinion.
My introduction to smoking came in 1994 from a gentleman named Harold who was a KCBS member and a superintendent on a large data center construction project where I was working and I was hooked immediately. I never got a chance to thank him for a wonderful introduction to the art but I still see him every once in a while as we drive past each other on the road. If you happen to ses this Harold, many thanks!!
I look forward to meeting up with you all down the smoky trail! Perhaps one day our columns or clouds will cross!
Charlie