- Joined Oct 6, 2010
Hi all, my name is Nik and I'm new to this forum. I just read that proper etiquette here is to come on this thread and introduce myself. Here goes. I'm a husband and father of two girls (one a sophomore in college and the other a senior in HS) I'm a machinist by day and in my free time I like to tinker with chainsaws and drink beer (usually in that order). I also enjoy shooting trap every now and again. My wife is a wonderful cook and I very much enjoy being her sous chef in the kitchen, we work well together and get along even better. The grill(s) however, are my domain. In company such as yourselves I'm an amature but I sure do enjoy it I've had a char-grill smoker for some time but it's only recently that I've tried to smoke larger cuts of meat. I've succesfully done turkeys,ribs, and sides of salmon To a lesser degree briskets and loins. Yesterday was my first "Holy Crap, I didn;t think I could smoke anything this well" moment. I followed the basic pulled pork sticky. now I want to go a revisit the loin and the briskets. The baffles don't open on my firebox so I have to compensate by opening and closing the ash drawer. I have a very tough time maitaining consistent temps. If any one can point me in the direction of some threads with temp tips, I'd appreciate it very much!