lurker and reader, been reading SMF for about a year now, finally decided to join up.
Middle of the road as far as experience, I've done turkeys, briskets, chickens, home cured bacon and ham, am going to be doing my first fatty today (no camera, so no Q-view, so it's isn't happening...lol)
I'm from the middle of north texas (where hwy 82 crosses I-35) and my woods of choice are pecan, as I've got several trees that give me plenty of deadfall, and mesquite.
Smoker is the cheap brinkmann box,(6 years old...lol) with the firebowl dropped, and a custom water pan (a gallon stainless steel bowl..which may or may not be used, depending on what I'm smoking)
I've smoked in everything from a hole in the ground, to a pair of clay flowerpots, to the square brinkmann, to an old gas hot water heater tank that I carved a door into the side and put a cheap hotplate in for cold smoking.
I've learned a lot from you guys, and I'm really appreciative, and I hope to spend a lot of time here.
btw- the 'imaginary' fatty I'm doing later- mild sausage, wrapped around diced chorizo, medium salsa, diced pickled jalepenos, mexicali corn (corn with bell peppers) black beans, diced fresh onion, and some 4 cheese blended shreds.
No bacon wrapping, unfortunately, as I have yet to do any more. Shame on me...lol
Middle of the road as far as experience, I've done turkeys, briskets, chickens, home cured bacon and ham, am going to be doing my first fatty today (no camera, so no Q-view, so it's isn't happening...lol)
I'm from the middle of north texas (where hwy 82 crosses I-35) and my woods of choice are pecan, as I've got several trees that give me plenty of deadfall, and mesquite.
Smoker is the cheap brinkmann box,(6 years old...lol) with the firebowl dropped, and a custom water pan (a gallon stainless steel bowl..which may or may not be used, depending on what I'm smoking)
I've smoked in everything from a hole in the ground, to a pair of clay flowerpots, to the square brinkmann, to an old gas hot water heater tank that I carved a door into the side and put a cheap hotplate in for cold smoking.
I've learned a lot from you guys, and I'm really appreciative, and I hope to spend a lot of time here.
btw- the 'imaginary' fatty I'm doing later- mild sausage, wrapped around diced chorizo, medium salsa, diced pickled jalepenos, mexicali corn (corn with bell peppers) black beans, diced fresh onion, and some 4 cheese blended shreds.
No bacon wrapping, unfortunately, as I have yet to do any more. Shame on me...lol