Hello all, glad to be here. I got turned on to this site about a week ago (shortly after I got my new Brinkmann SnP). Love what you got going on here. My name is Jeff, and I live in Coloma Michigan (southwest corner of the state).
I started smoking ribs in my gas grill years ago, with mixed results. Would put ribs on one side, flame on the other, add some chunks of hickory, and spritz them a lot. Also some experience smoking salmon and steelhead, turkeys, and the occasional chicken.
Last week, I smoked baby backs, and chicken quarters one one day. Made a fatty and some C S ribs two days later (been feeding lots of people). The next day, I fired her up and made 3 fatties. What a culinary delight the fatty is. Made one with breakfast sausage (stuffed with portabellos, onions, and mozzarella), one with Italian (50/50 mix of hot and sweet, and stuffed with mozzarella, pepperoni, and some pizza sauce), and a third out of ground chuck, stuffed with bacon and cheddar cheese. The burger one was a little dry, but tasted awesome. The beef should have been pulled a little earlier than the sausage, but this was before I purchased my thermometers, and I was winging it. The sausage ones were excellent, and were quickly gone (I made all three of them with 2lbs of meat. Good thing, the neighbors all smelled them and came over to investigate right as I was slicing the first one).
I love to cook as a hobby, and have traditionally stuck to the meat and potatoes fare (grew up on a farm, had meat, taters, and a veggie every night for dinner), but am learning some more advanced techniques in the kitchen now. Have been looking at an offset smoker for over a year, but never pulled the trigger. Can't understand now why I have not been doing this for years.
This site has been very helpful (such as the "standard mods" that I've made to my new smoker). I also purchased 2 Taylor digital thermos, and all of the standard flavors of wood chunks (I have access to apple and cherry wood from a local farmer who is sympathetic to my new addiction)The addition of the fatty to my repertoire was very welcome around my house.
I will be doing my first brisket in the next week or so (vacation next week), so I'll be sure to post a q-view for all to monitor my progress and offer up any criticisms or comments as I go. Certainly look forward to learning more from this group, and offering up any advice/assistance that I can.
I started smoking ribs in my gas grill years ago, with mixed results. Would put ribs on one side, flame on the other, add some chunks of hickory, and spritz them a lot. Also some experience smoking salmon and steelhead, turkeys, and the occasional chicken.
Last week, I smoked baby backs, and chicken quarters one one day. Made a fatty and some C S ribs two days later (been feeding lots of people). The next day, I fired her up and made 3 fatties. What a culinary delight the fatty is. Made one with breakfast sausage (stuffed with portabellos, onions, and mozzarella), one with Italian (50/50 mix of hot and sweet, and stuffed with mozzarella, pepperoni, and some pizza sauce), and a third out of ground chuck, stuffed with bacon and cheddar cheese. The burger one was a little dry, but tasted awesome. The beef should have been pulled a little earlier than the sausage, but this was before I purchased my thermometers, and I was winging it. The sausage ones were excellent, and were quickly gone (I made all three of them with 2lbs of meat. Good thing, the neighbors all smelled them and came over to investigate right as I was slicing the first one).
I love to cook as a hobby, and have traditionally stuck to the meat and potatoes fare (grew up on a farm, had meat, taters, and a veggie every night for dinner), but am learning some more advanced techniques in the kitchen now. Have been looking at an offset smoker for over a year, but never pulled the trigger. Can't understand now why I have not been doing this for years.
This site has been very helpful (such as the "standard mods" that I've made to my new smoker). I also purchased 2 Taylor digital thermos, and all of the standard flavors of wood chunks (I have access to apple and cherry wood from a local farmer who is sympathetic to my new addiction)The addition of the fatty to my repertoire was very welcome around my house.
I will be doing my first brisket in the next week or so (vacation next week), so I'll be sure to post a q-view for all to monitor my progress and offer up any criticisms or comments as I go. Certainly look forward to learning more from this group, and offering up any advice/assistance that I can.
