Hi all.
Just found the forums and it looks like a good place to hang out.
I am fairly new to smoking meat. I have been smoking here at home for a little over a year. We got bit by the bug when in KC and St Louis with some of the great BBQ there. I started out using the propane bbq going with tips and info found over at amazingribs.com. I have since moved on to using a home made smoker that I picked up used last fall. It is an insulated electrical cabinet that is 23x23x34. Up until yesterday it was electric. I converted it to propane buy cutting a hole in the base and fitted the burner setup from a turkey frier. While the burner is probably overkill, I was able to tweak it to maintain a constant 227 degrees and did some chops for the virgin run.
So far the favorites are ribs (of course) chops and whole chicken. All have been pretty successful cooking at/around 225 using mostly memphis dust for the ribs and just brine and smoke for the chicken and chops.
Looking forward to learning and discussing bbq and smoking here on the forum.
ps.
I will try to snap some pic's of the home smoker beast in the near future and post them as well.
Bill
Just found the forums and it looks like a good place to hang out.
I am fairly new to smoking meat. I have been smoking here at home for a little over a year. We got bit by the bug when in KC and St Louis with some of the great BBQ there. I started out using the propane bbq going with tips and info found over at amazingribs.com. I have since moved on to using a home made smoker that I picked up used last fall. It is an insulated electrical cabinet that is 23x23x34. Up until yesterday it was electric. I converted it to propane buy cutting a hole in the base and fitted the burner setup from a turkey frier. While the burner is probably overkill, I was able to tweak it to maintain a constant 227 degrees and did some chops for the virgin run.
So far the favorites are ribs (of course) chops and whole chicken. All have been pretty successful cooking at/around 225 using mostly memphis dust for the ribs and just brine and smoke for the chicken and chops.
Looking forward to learning and discussing bbq and smoking here on the forum.
ps.
I will try to snap some pic's of the home smoker beast in the near future and post them as well.
Bill
