- Jul 15, 2007
- 781
- 14
Hello all,
My name is Ray and I am a resident of Jacksonville FL. I just wanted to introduce myself and say HELLO. I hope to be around these parts for a long time to come.
I love BBQ, as I am sure all of you do. I have been bbq'ing and smoking meats for about 13 years. I have a large list of items I consider myself very good at, including chicken, pork, ribs, sausage, vegies and more. I have never tried a brisket, as it seems to be the hardest to master.
My latest project was 30 pounds of hand pulled pork BBQ for a July 4th neighborhood party. I did 2 Boston Butts and 2 picnics. The meat easily pulled apart with my hands. I prepared 3 sauces, a vinegar & pepper, a mustard based, and a KC style sauce.
Needless to say, I was elated that there was nothing left at the end of the night to take home. The raves were non-stop.
My Equipment:
Brinkmann Smoke'n Pit Smoke King.
I have had this vertical water smoker for about 11 years and it still cranks out great meat. I have NEVER cleaned the inside of it out. Brinkmann makes great smokers. It is in need of replacement water and charcoal bowls, but that is to be expected after the number of uses I have put it through.
As I write this, it is smoking 4 beer can chickens and the neighbors have been around sniffing the air. :)
Fuel:
I swear by Kingsford charcoal and use nothing else for the base fire. I use Hickory, mesquite, pecan and apple woods for smoke and heat, depending on the meat.
That's it for now. I hope to make friends, network and share tips and learn from others on these forums.
Until the next time, Keep Smokin'!!
Ray
My name is Ray and I am a resident of Jacksonville FL. I just wanted to introduce myself and say HELLO. I hope to be around these parts for a long time to come.
I love BBQ, as I am sure all of you do. I have been bbq'ing and smoking meats for about 13 years. I have a large list of items I consider myself very good at, including chicken, pork, ribs, sausage, vegies and more. I have never tried a brisket, as it seems to be the hardest to master.
My latest project was 30 pounds of hand pulled pork BBQ for a July 4th neighborhood party. I did 2 Boston Butts and 2 picnics. The meat easily pulled apart with my hands. I prepared 3 sauces, a vinegar & pepper, a mustard based, and a KC style sauce.
Needless to say, I was elated that there was nothing left at the end of the night to take home. The raves were non-stop.
My Equipment:
Brinkmann Smoke'n Pit Smoke King.
I have had this vertical water smoker for about 11 years and it still cranks out great meat. I have NEVER cleaned the inside of it out. Brinkmann makes great smokers. It is in need of replacement water and charcoal bowls, but that is to be expected after the number of uses I have put it through.
As I write this, it is smoking 4 beer can chickens and the neighbors have been around sniffing the air. :)
Fuel:
I swear by Kingsford charcoal and use nothing else for the base fire. I use Hickory, mesquite, pecan and apple woods for smoke and heat, depending on the meat.
That's it for now. I hope to make friends, network and share tips and learn from others on these forums.
Until the next time, Keep Smokin'!!
Ray
