- Jun 27, 2012
- 3
- 10
Hello, just joined after buying a small smoker from a Chain store, Been cooking BBQ since 1993 and have owned a couple of BBQ places I like to call them smokehouses, Cooked on propane tanks to Southern Pride pits, but found that the wood you use and the amount of smoke and spices you add pretty much dictate the product outcome. Love to smoke and back into it after selling out of restaurant business after eating crappy local bbq. now living in Florida but cooked alot in Texas, hope to learn from folks on this forum thanks Bubba