My name is Paul, I grew up in Michigan where we hunted and fished and everything ended up in the frying in a pan or baked in the oven, which isn’t all bad, but after I was introduced to smoked meats and vegetables, I knew that I had to get involved and educated. I hunt deer in Illinois and wild hogs in Texas. Those of you in Texas and other southern states know that wild hogs are corn fed, from feeders, so the meat is very tasty, the deer here are corn eaters too. As a lurker I learned some things about charcoal, wood and rub’s as well as sauces. With the help that I get from SMF I hope to be a better cook and perhaps even contribute at some point in the future. I have a Brinkman Charcoal Smoker model #810-3038-10 with the offset box and Gourmet Smoker & Grill Model #852-7080-0. I brought back Mesquite from Texas and have Hickory, Apple and Cherry wood from Home Depot. I use Kingsford Original and just got a bag of Cowboy Lump Charcoal but have not used the Cowboy stuff yet. I use a chimney starter, paper and Kingsford lighter fluid. I am open to tips, critiques and good humored kidding.
Good hunting and good smoking to all.
Good hunting and good smoking to all.