Bird_Dog
Newbie
Hello all,
I've just joined the forum after lurking for several years. Thank you all for the great info I've already learned from you. I look forward to learning and sharing more in the future.
I started a few years ago with a Masterbuilt electric smoker and a copy of Jeff's book that my sons gave me for Christmas. I've made lots of good meals with that combo. I just added a Camp Chef Smoke Pro PG24DLX-5 to my tool kit last Christmas and have had good results so far with chicken, pulled pork, salmon, and venison and beef jerky. Hoping to branch out and try more new recipes.
I'll try to get in the habit of taking more photos, but here are a few of Chicken Legs and Thighs with Alabama White Sauce done on a cold winter day in the Smoke Pro. Added some pasta salad and pickled corn, it felt like a picnic in the middle of winter! I liked being able to crank the temperature up at the end to crisp up the skin.
Looking forward to more great meals with your help.
I've just joined the forum after lurking for several years. Thank you all for the great info I've already learned from you. I look forward to learning and sharing more in the future.
I started a few years ago with a Masterbuilt electric smoker and a copy of Jeff's book that my sons gave me for Christmas. I've made lots of good meals with that combo. I just added a Camp Chef Smoke Pro PG24DLX-5 to my tool kit last Christmas and have had good results so far with chicken, pulled pork, salmon, and venison and beef jerky. Hoping to branch out and try more new recipes.
I'll try to get in the habit of taking more photos, but here are a few of Chicken Legs and Thighs with Alabama White Sauce done on a cold winter day in the Smoke Pro. Added some pasta salad and pickled corn, it felt like a picnic in the middle of winter! I liked being able to crank the temperature up at the end to crisp up the skin.
Looking forward to more great meals with your help.
