Hello everyone and I am glad to be making my first post.
I have been a list subscriber (and lurker for a very long time) and figured it was time to come out, lol.
First let me say I have gleaned a lot of info off of the newsletters and thank everyone for that. So a bit about myself...
I am retired (retarded?) restuarant owner. I was in the business for 'bout 16 years but never did much with smoking meats. I gave up the biz due to a few medical conditions but never gave up my passion for cooking. Somehow I became addicted to outdoor cooking and really just progressed to smoking. Now I will say I've done a bit of smoking over the last 7-8 years but in my mind I am still a newbie. I've smoked Pork Butts, Pork Shoulders, Beef Rounds, Pork & Beef Ribs, Venison and Turkeys (this year got a wild turkey during hunting and smoked that after brining it, wasn't all that bad). But I know I will never ever learn it all. Just hopefully smoke up something that will make my people go mmm.... (with sauce dripping down theirs chins).
I've had pretty good luck using a Brinkman Pitmaster. I am in the process of converting an old 300 gallon fuel tank into a pig roaster on wheels and will appreciate anyone's input on what worked for them and what DIDN'T work. I'd like to be able to smoke whole hogs and am now just researching as much as I can. I thought this would be as good of a time to come out and ask a few questions, get a few answers and maybe even contribute a bit.
So Happy Holidays everyone and keep your charcoal dry.
DavyLee
I have been a list subscriber (and lurker for a very long time) and figured it was time to come out, lol.
First let me say I have gleaned a lot of info off of the newsletters and thank everyone for that. So a bit about myself...
I am retired (retarded?) restuarant owner. I was in the business for 'bout 16 years but never did much with smoking meats. I gave up the biz due to a few medical conditions but never gave up my passion for cooking. Somehow I became addicted to outdoor cooking and really just progressed to smoking. Now I will say I've done a bit of smoking over the last 7-8 years but in my mind I am still a newbie. I've smoked Pork Butts, Pork Shoulders, Beef Rounds, Pork & Beef Ribs, Venison and Turkeys (this year got a wild turkey during hunting and smoked that after brining it, wasn't all that bad). But I know I will never ever learn it all. Just hopefully smoke up something that will make my people go mmm.... (with sauce dripping down theirs chins).
I've had pretty good luck using a Brinkman Pitmaster. I am in the process of converting an old 300 gallon fuel tank into a pig roaster on wheels and will appreciate anyone's input on what worked for them and what DIDN'T work. I'd like to be able to smoke whole hogs and am now just researching as much as I can. I thought this would be as good of a time to come out and ask a few questions, get a few answers and maybe even contribute a bit.
So Happy Holidays everyone and keep your charcoal dry.
DavyLee
