Hey everybody, after many years of smoking, grilling and barbeque-ing I've discovered the site and joined up. Raised in Eastern NC, I have some pretty strong opinions on barbeque (the verb and the noun) and I strongly believe that it can't be used in a sentence that involves hot dogs, hamburgers, steaks, etc. I've been smoking meat a long time and for the past 15 years I've been using my gas Turbo grill to do it. While the Turbo is a great grill and I've been able to turn out some seriously good product, it has consumed a lot of time (constantly checking managing the temp.) Using a gas grill for smoking all of these years has consumed a lot of foil in addition to time and in the winter has been almost painful. Last weekend I smoked a butt and several racks of back back ribs and realized that I had to make a change. So this week I had a nice new Smokin-it #1 delivered to the house. This coming weekend I hope to start a whole new page in my smoking career. I'm sure there's a 12 pound brisket ready and waiting to be this Sunday's smoky, tender
dinner.
Looking forward to picking techniques, recipes and tidbits
.
dinner.
Looking forward to picking techniques, recipes and tidbits
.