Hi all,
I've been lurking around here for a couple weeks and decided to sign up.
I'm in the DFW area of North Texas and have been smoking meat -- and enjoying doing it -- for quite a few years with some success, although I'm convinced on reading this forum that I've still got lots to learn! There are lots of very knowledgeable people here!
I started with an offset smoker built with oil field pipe. I had some success with that but eventually grew tired of constantly fiddling with the intake/exhaust openings to manage temperatures. I also came to understand that I needed to pull meat off this smoker before it got too much smoke and finish the cook on my Weber Genesis. After doing that a few times, I decided to equip the Genesis with a smoke box and just do my cooks on it, cutting the smoke after at time. That was an improvement over moving the meat from one cooker to another, but still required constant attention to managing temperature, especially with long, overnight cooks like brisket and pulled pork. I came to realize that I needed something I could "set and forget" and, after some research leveraging this site in particular, chose a Smokin-it model 2.
I've used the Model 2 once to cook a slab of spare ribs and really like it. I'm looking forward to trying it on other meats; I'm particularly interested in trying one of the meatloaf recipes I've seen here!
I've been lurking around here for a couple weeks and decided to sign up.
I'm in the DFW area of North Texas and have been smoking meat -- and enjoying doing it -- for quite a few years with some success, although I'm convinced on reading this forum that I've still got lots to learn! There are lots of very knowledgeable people here!
I started with an offset smoker built with oil field pipe. I had some success with that but eventually grew tired of constantly fiddling with the intake/exhaust openings to manage temperatures. I also came to understand that I needed to pull meat off this smoker before it got too much smoke and finish the cook on my Weber Genesis. After doing that a few times, I decided to equip the Genesis with a smoke box and just do my cooks on it, cutting the smoke after at time. That was an improvement over moving the meat from one cooker to another, but still required constant attention to managing temperature, especially with long, overnight cooks like brisket and pulled pork. I came to realize that I needed something I could "set and forget" and, after some research leveraging this site in particular, chose a Smokin-it model 2.
I've used the Model 2 once to cook a slab of spare ribs and really like it. I'm looking forward to trying it on other meats; I'm particularly interested in trying one of the meatloaf recipes I've seen here!
