- Jul 6, 2017
- 6
- 10
Hi everyone!
My name is Christine and I reside in the wonderful 'burbs of Chicago with my husband, stepson, two pugs and a german shepherd who thinks she is a pug.
I am the Grilling Queen of my family. I have been cooking on a gas grill since I was around ten years old. I inherited my love of grilling from my father who cooked a pork roast on the rotisserie in the middle of the Blizzard of '78 in Boston. I continued the tradition by cooking my own pork roast in the middle of Snowmageddon in 2012 in Chicago. I have been putting wood chips in the Weber for about ten years to get a smoky flavor, have been craving a real smoker for years. Yesterday, we took delivery on a Smokin Tex 1400. Even now at 12:27 in the morning we are seasoning it so we can make a bunch of chicken leg quarters tomorrow. We can't wait to make all kinds of yummies in our smoker. I will be asking LOTS of questions and picking the brains of all you smoking veterans. It's going to be fun!
My name is Christine and I reside in the wonderful 'burbs of Chicago with my husband, stepson, two pugs and a german shepherd who thinks she is a pug.
I am the Grilling Queen of my family. I have been cooking on a gas grill since I was around ten years old. I inherited my love of grilling from my father who cooked a pork roast on the rotisserie in the middle of the Blizzard of '78 in Boston. I continued the tradition by cooking my own pork roast in the middle of Snowmageddon in 2012 in Chicago. I have been putting wood chips in the Weber for about ten years to get a smoky flavor, have been craving a real smoker for years. Yesterday, we took delivery on a Smokin Tex 1400. Even now at 12:27 in the morning we are seasoning it so we can make a bunch of chicken leg quarters tomorrow. We can't wait to make all kinds of yummies in our smoker. I will be asking LOTS of questions and picking the brains of all you smoking veterans. It's going to be fun!
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