As the subject title says, I a "newbie" to the forum but NOT to smoking and BBQ's. At age 76, I have burned more than my share of coals to make some tasty BBQ'd stuff but I am NO EXPERT.
We have had several grills and smokers over the years, some home brewed and a few small commercial units. I currently have two different smokers, one Masterbuilt 40" propane unit and a smaller Weber (round top) which is electric fired. Both serve our needs as the kids have grown and the grandkids keep them occupied so I primarily smoke or grill for the wife and a few friends in the area. I still enjoy it, albeit not as it was when the kids were around for the food eating part :)
I live in Central Wisconsin and do a bit of hunting a fishing which often provides the meat that I either smoke or grill as does my annual trips to Wyoming for big game hunting. Either way, we have plenty of meat around here when needed.
As I write this, I have the Masterbuilt loaded with 5 #'s of Pork/Venison breakfast sausage and 10 #'s of Pork/Elk "polish" sausage. The smoker is doing its job even with the windy conditions today. Fighting the wind does make temperature control and issue but, I have a plan to overcome that with a few modifications to the base of the smoker frame. (Adding some wind shield panels around the bottom).
So, there you have a brief introduction and I plan to keep smoking and BBQing till I'm on the dirt side of the grass.
Dave in Central Wisconsin
We have had several grills and smokers over the years, some home brewed and a few small commercial units. I currently have two different smokers, one Masterbuilt 40" propane unit and a smaller Weber (round top) which is electric fired. Both serve our needs as the kids have grown and the grandkids keep them occupied so I primarily smoke or grill for the wife and a few friends in the area. I still enjoy it, albeit not as it was when the kids were around for the food eating part :)
I live in Central Wisconsin and do a bit of hunting a fishing which often provides the meat that I either smoke or grill as does my annual trips to Wyoming for big game hunting. Either way, we have plenty of meat around here when needed.
As I write this, I have the Masterbuilt loaded with 5 #'s of Pork/Venison breakfast sausage and 10 #'s of Pork/Elk "polish" sausage. The smoker is doing its job even with the windy conditions today. Fighting the wind does make temperature control and issue but, I have a plan to overcome that with a few modifications to the base of the smoker frame. (Adding some wind shield panels around the bottom).
So, there you have a brief introduction and I plan to keep smoking and BBQing till I'm on the dirt side of the grass.
Dave in Central Wisconsin