- Jan 25, 2011
hello all. i am a chemist from tennessee...been smoking food for about 10 years. it started out as something to do while watching sports and drinking beer, but now that i have married and had a kid it is really a weekend passion. some folks run (even when nobody is chasing them), some go hunting, i smoke food. i refer to it as chemistry i can eat (the first rule in a lab is "don't lick the spoon"). i started taking Jeff's newsletter a few months ago and replicated his procedures as well as branching out on my own and winging it from time to time. my current gear is a brinkmann gormet vertical smoker (the green one with the body that lifts off the charcoal pan) but i hope to upgrade soon. i have come to truly enjoy the 3-2-1 method for ribs (st. louis cut spares), and my current tweaking project is salmon. i look forward to profitable interactions with everyone on these forums. Cheers!