Hello bbq enthusiasts,
I joined about a month ago, but never formally introduced me self. I’m from southern PA, and have been in the Air Force for 8 years w/ two tours to Afghanistan and a 115 day vaycay to Qatar. I developed a love for BBQ because a big ol’ black southern boy from my old unit would smoke anything with legs (briskets, pork butt, hams, chickens, turkeys) for my unit’s ‘family days’ all on one huge industrial propane tank he mounted on a pull behind trailer and modded into a smoker. That was it for me, I was hooked. I have a beater ECB I was given, that I modded with a vent, an air intake shutoff and rope gasket around the lid. I have a REAL hard time bringing the heat above 275, and have a hard time sustaining it at that temp, so any tips would be appreciated!
I joined about a month ago, but never formally introduced me self. I’m from southern PA, and have been in the Air Force for 8 years w/ two tours to Afghanistan and a 115 day vaycay to Qatar. I developed a love for BBQ because a big ol’ black southern boy from my old unit would smoke anything with legs (briskets, pork butt, hams, chickens, turkeys) for my unit’s ‘family days’ all on one huge industrial propane tank he mounted on a pull behind trailer and modded into a smoker. That was it for me, I was hooked. I have a beater ECB I was given, that I modded with a vent, an air intake shutoff and rope gasket around the lid. I have a REAL hard time bringing the heat above 275, and have a hard time sustaining it at that temp, so any tips would be appreciated!
