Newbie from Dothan AL

[grb2980]

Just started smoking a couple of months ago.  My brother gave me his used Char Broil H2O smoker.

It's lightweight and fairly simple to use at the races when I go to Talladega in the Spring & Fall.  

So far I've done pork tenderloins, boston butt, hamburgers, pork chops, and cream cheese stuffed habaneros/jalapenos..

 

[bluewhisper]

Welcome to the board!

Two versions of grilling at a racetrack:

(1) Indy - race is over and the Highway Patrol is on horseback chasing people out - I saw a lit disposable grill being run over

(2) Mid-Ohio - race is over, go back to the car and light the grill and watch everyone else backed up in traffic trying to get out. Grill food, kick back, then pack up and leave

 

[themule69]

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David

 

[grb2980]

I've used the following technique at the last two races:

Season the Boston Butt and tenderloins with dry rub, let sit over night.  Loosely wrap in foil, not too tight, but mostly closed so the moisture stays in and smoke can get to the meat.

Start the smoker 45 minutes before the race, Put the foil wrapped meat on the smoker, add charcoal if necessary, add wood chunks.

Go to the race, watch my favorite guys and girl.

Come back to camp, open up the foil fully, add more charcoal, and wood chunks,  Grab a cold beverage from the cooler.  Cook for another hour.

Eat.  

So far everything has been pretty good.

 

[gary s]

Hello and good evening from East Texas, welcome to the forum. Lots of great information and real good people here.   

Gary S