Hello,
My name is James and I live in Knoxville, TN. I'm originally from Memphis. I'm kind of a BBQ snob but am open to new ideas and recipes. I’ve been smoking for a long time and have developed my own rubs and BBQ sauce. I don't sell it but do give it away as gifts to friends and relatives sometimes. I’m always interested to see new recipes and try new stuff. One thing I smoke that seems to be a hit is cream cheese. Have you tried it? I’m smoking 3 butts and 2 shoulders this weekend, also some salmon and cream cheese. While hickory is readily available around here, I find that I prefer using pecan wood. I think it doesn’t burn as hot and has a less acrid smoke. I’ve used all kinds of other wood too. I currently have a Brinkman professional smoker. I've used others. I use wood an/or hardwood charcoal. Don't care for gas. Everyone says you should smoke at 225 to 250 but I have discovered (at least around here) that 250 to 275 works best for me. Could be the slight altitude.
This is my first time on a BBQ forum. Should be interesting. I've spent countless hours discussing/argueing with friends about BBQ and smoking meat. It's fun to do and we usually drink a few beers. I like beer, particularly microbrews, I will not drink "lite" anything. Guess I'm a snob there too. One thing I've realized during all these discussions and helping a cousin up north get started, is that everyone has an opinion about good BBQ and no one is completely wrong. We're rather passionate about it around here. I tend to believe that if you think its good and enjoy it, then fine. I may disagree but so what. At any rate, looking forward to listening and possibly participating in the future.
My name is James and I live in Knoxville, TN. I'm originally from Memphis. I'm kind of a BBQ snob but am open to new ideas and recipes. I’ve been smoking for a long time and have developed my own rubs and BBQ sauce. I don't sell it but do give it away as gifts to friends and relatives sometimes. I’m always interested to see new recipes and try new stuff. One thing I smoke that seems to be a hit is cream cheese. Have you tried it? I’m smoking 3 butts and 2 shoulders this weekend, also some salmon and cream cheese. While hickory is readily available around here, I find that I prefer using pecan wood. I think it doesn’t burn as hot and has a less acrid smoke. I’ve used all kinds of other wood too. I currently have a Brinkman professional smoker. I've used others. I use wood an/or hardwood charcoal. Don't care for gas. Everyone says you should smoke at 225 to 250 but I have discovered (at least around here) that 250 to 275 works best for me. Could be the slight altitude.
This is my first time on a BBQ forum. Should be interesting. I've spent countless hours discussing/argueing with friends about BBQ and smoking meat. It's fun to do and we usually drink a few beers. I like beer, particularly microbrews, I will not drink "lite" anything. Guess I'm a snob there too. One thing I've realized during all these discussions and helping a cousin up north get started, is that everyone has an opinion about good BBQ and no one is completely wrong. We're rather passionate about it around here. I tend to believe that if you think its good and enjoy it, then fine. I may disagree but so what. At any rate, looking forward to listening and possibly participating in the future.
Last edited:
