Greetings from slightly marinaded. I have been using hickory smoke when I grill out for some time now but never to the extent as described at this web site. I was introduced to the forum and the "art" of smoke by our good friend T-roy. Currently I am using a vertical Brinkman and my gas grill aided by chunks of hickory.
Within the month I plan to try my hand at smoking a turkey(per a request by my father-in-law) and a london steak. From there who knows what meat I will come across or what is on sale.
Autumn brings new opportunites to the table here in the Midwest so who knows what will be in the smoker next.
Within the month I plan to try my hand at smoking a turkey(per a request by my father-in-law) and a london steak. From there who knows what meat I will come across or what is on sale.
Autumn brings new opportunites to the table here in the Midwest so who knows what will be in the smoker next.