Moved to Central Texas from Southern Indiana a year ago this month. I had been smoking over hardwood charcoal, etc. for several years but translating those skills to TX wasn't working for me. Trying to manage the temperature and smoke level in all this WIND was just too much. Santa brought me a digital Smoke Hollow electric smoker last year (3016DEWS) and I've been very happy with it. So much easier to maintain a consistent temperature and smoke.
I've been pretty successful smoking ribs, Andouille sausages and pork butts. I haven't ventured toward the "Texas Holy Grail" of a beef brisket. It's definitely on my list for 2019. Waiting on a sale on briskets at H-E-B. :-)
Looking forward to learning more here on the Smoking Meat Forums.
I've been pretty successful smoking ribs, Andouille sausages and pork butts. I haven't ventured toward the "Texas Holy Grail" of a beef brisket. It's definitely on my list for 2019. Waiting on a sale on briskets at H-E-B. :-)
Looking forward to learning more here on the Smoking Meat Forums.