- Nov 5, 2012
- 3
- 10
Hello SMF.
I've been smoking for about a year or two, and I'm greatly indebted to SMF for all the knowledge I've been able to gather thus far. I've got to say that this is one of the most friendly online communities I've encountered.
Anyway, it all started about two years ago when I moved into a new house in Colorado and bought a gas grill. I grilled about 4 or 5 days a week, and one day picked up a stainless wood chip box and used that for smoking inside the grill. It was a lot of babysitting and beer drinking, but I had enough success that I was hooked.
I bought a Masterbuilt XL propane smoker from BassPro and smoked every chance I got. Of course I replaced the wood chip pan with a cast iron skillet and the water pan with a full-sized hotel pan (thanks to the helpful information I found here). I had pretty good luck for a newbie, I think. I've done quite a few port shoulders and briskets as well as some poultry. I've been responsible for a a few poor performances, but most smokes have turned out well.
Then I moved back to Missouri, and my smoker was damaged by the moving company, so I have been suffering withdrawals for a few months. Right now, I'm adding a modulating thermostat from a gas range, and I've also ordered an AMNPS from Todd so that hopefully I won't have to jack around with adding wood chunks all the time.
I usually go by hambone or bone, but both of those were taken, so smokinhambone will have to do.
--bone
I've been smoking for about a year or two, and I'm greatly indebted to SMF for all the knowledge I've been able to gather thus far. I've got to say that this is one of the most friendly online communities I've encountered.
Anyway, it all started about two years ago when I moved into a new house in Colorado and bought a gas grill. I grilled about 4 or 5 days a week, and one day picked up a stainless wood chip box and used that for smoking inside the grill. It was a lot of babysitting and beer drinking, but I had enough success that I was hooked.
I bought a Masterbuilt XL propane smoker from BassPro and smoked every chance I got. Of course I replaced the wood chip pan with a cast iron skillet and the water pan with a full-sized hotel pan (thanks to the helpful information I found here). I had pretty good luck for a newbie, I think. I've done quite a few port shoulders and briskets as well as some poultry. I've been responsible for a a few poor performances, but most smokes have turned out well.
Then I moved back to Missouri, and my smoker was damaged by the moving company, so I have been suffering withdrawals for a few months. Right now, I'm adding a modulating thermostat from a gas range, and I've also ordered an AMNPS from Todd so that hopefully I won't have to jack around with adding wood chunks all the time.
I usually go by hambone or bone, but both of those were taken, so smokinhambone will have to do.
--bone