So ok i've been wondering lurking around these halls a week or so and figured Probably should go ahead and introduce myself.
pssst DeeJay thanks for the link and the chat in the room btw. made me fell welcome.
My name is Kevin Roark, I live in Lexington, Ky been here about 7 yrs. I'm from nebraska and am a die hard HUSKER fan, but love all College football.
I've been "what i thought" Q'ing for years. Ok so I knew a few years back that I was really just Grilling. I've tinkered with smoking with vertical smokers and horizontal smokers. mainly chicken parts, steaks, smaller pieces of meat mainly. btw, nothing better than a hickory smoked hamburger. I was raised on them and never had a burger any different till I was long away from home.
I've recently purchased a new grill/smoker. It's a Chargriller, new model for this year. It has 2 separate cooking areas one gas the other charcoal with a firebox on one side and an extra burner on the other. I'll try to upload a picture of it. I'm loving it.
I've taken Jeff's 5 day coarse and read through several post and links. I'm using Jeff's rub on a 9lb Boston Butt as I type. I let the rub set on the Butt for about 12 hours in the frig. and have just put it in the smoker. Now lets hope that by tonight I've done everything correct and have a beautiful piece of meat to pull apart.
Ok, i got off the subject of intro a bit.
I'm 43 years old, a bit impatient (something that I have to really work at while at the smoker) I love the smell of smoke.
My smoking has mainly like a said before been smaller pieces of meat chicken thighs, legs steaks and burgers, and baby backs. I've experimented with rubs with the ribs and for the most part turned out ok. but never really understood times much until now. Not sure I totally understand them yet but I am aware of watching and maintening.
Ok I'm rambling I'm going to hit the post button before I reread this and change my mind.
See ya in the halls.
Kev
pssst DeeJay thanks for the link and the chat in the room btw. made me fell welcome.
My name is Kevin Roark, I live in Lexington, Ky been here about 7 yrs. I'm from nebraska and am a die hard HUSKER fan, but love all College football.
I've been "what i thought" Q'ing for years. Ok so I knew a few years back that I was really just Grilling. I've tinkered with smoking with vertical smokers and horizontal smokers. mainly chicken parts, steaks, smaller pieces of meat mainly. btw, nothing better than a hickory smoked hamburger. I was raised on them and never had a burger any different till I was long away from home.
I've recently purchased a new grill/smoker. It's a Chargriller, new model for this year. It has 2 separate cooking areas one gas the other charcoal with a firebox on one side and an extra burner on the other. I'll try to upload a picture of it. I'm loving it.
I've taken Jeff's 5 day coarse and read through several post and links. I'm using Jeff's rub on a 9lb Boston Butt as I type. I let the rub set on the Butt for about 12 hours in the frig. and have just put it in the smoker. Now lets hope that by tonight I've done everything correct and have a beautiful piece of meat to pull apart.
Ok, i got off the subject of intro a bit.
I'm 43 years old, a bit impatient (something that I have to really work at while at the smoker) I love the smell of smoke.
My smoking has mainly like a said before been smaller pieces of meat chicken thighs, legs steaks and burgers, and baby backs. I've experimented with rubs with the ribs and for the most part turned out ok. but never really understood times much until now. Not sure I totally understand them yet but I am aware of watching and maintening.
Ok I'm rambling I'm going to hit the post button before I reread this and change my mind.
See ya in the halls.
Kev
