I've been smoking and grilling for years, but just recently have started playing around with new ideas. My go-to is usually pork tenderloin or whole/quartered chicken dry rubbed after a 24 hour brine, although every now and then I like to throw a butt on and invite the neighbors over. I use an MES 30 analog(because it was $99 with free shipping on amazon!) and a Weber kettle that's as old as I am. Occasionally I have access to a charcoal/stick custom built whole-hog cooker that will smoke 2 whole hogs or 100 or so Boston butts at a time. We use it for our church's wild game supper and for fundraisers.
I'm looking forward to trying new things, posting some cooks, and eventually doing a custom build.
I'm looking forward to trying new things, posting some cooks, and eventually doing a custom build.
