Hello,
My name is Rick and I am from Edmonton, Alberta. I have been lurking in the background here for the past 3 years or so while using my green modded Brinkman Bullet, smoking mainly ribs, fresh made sausage, cheese and jerky and occasionally using my modded turkey deep fryer to create interesting refreshments. I also use an Amazen Pellet Smoker from Todd. I smoke year round even in -20. It makes cold smoking cheese interesting when you run the risk of freezing the product instead of melting it.
I have been mainly using Jeff's Rub and occasionally his BBQ sauce and all of the wisdom I have sifted from this site. Well 2 weeks ago while on a trip to Oregon and Washington my wife suprised me and decided she was buying me a Traeger Texas for my birthday rather thanwatching me spend my time and money modding a home built smoker I was going to inherit from an uncle.
Two weeks and 80 pounds of pellets later I have notched up my game and just finished smoking my first shoulder overnight following the directions on the sticky. It turned out perfect and is probably the best pulled pork I have ever tasted. Thanks everyone!
I took some left over ribs to work for my lunch the other day and a usually mild mannered lady decided she wanted to try one. She took two bites and in a full lunch room exclaimed....excuse my language but those are the best F$&king ribs I've ever had...can you go to the store and help me buy one of those smokers for my husband. I guess imitation is the best form of flattery.
I hope to do a brisket soon and want to enter the fatty competition in September. Nothing like a new piece off gear to notch up the enthusiam level.
Looking forward to spending much more time on here.
Regards
Rick
My name is Rick and I am from Edmonton, Alberta. I have been lurking in the background here for the past 3 years or so while using my green modded Brinkman Bullet, smoking mainly ribs, fresh made sausage, cheese and jerky and occasionally using my modded turkey deep fryer to create interesting refreshments. I also use an Amazen Pellet Smoker from Todd. I smoke year round even in -20. It makes cold smoking cheese interesting when you run the risk of freezing the product instead of melting it.
I have been mainly using Jeff's Rub and occasionally his BBQ sauce and all of the wisdom I have sifted from this site. Well 2 weeks ago while on a trip to Oregon and Washington my wife suprised me and decided she was buying me a Traeger Texas for my birthday rather thanwatching me spend my time and money modding a home built smoker I was going to inherit from an uncle.
Two weeks and 80 pounds of pellets later I have notched up my game and just finished smoking my first shoulder overnight following the directions on the sticky. It turned out perfect and is probably the best pulled pork I have ever tasted. Thanks everyone!
I took some left over ribs to work for my lunch the other day and a usually mild mannered lady decided she wanted to try one. She took two bites and in a full lunch room exclaimed....excuse my language but those are the best F$&king ribs I've ever had...can you go to the store and help me buy one of those smokers for my husband. I guess imitation is the best form of flattery.
I hope to do a brisket soon and want to enter the fatty competition in September. Nothing like a new piece off gear to notch up the enthusiam level.
Looking forward to spending much more time on here.
Regards
Rick
