Hello, everybody. I'm happy to be on what looks like a great forum, and I look forward to learning from experienced smokers. I live in Peachtree City, GA. I'm from northeast Texas originally and am interested in learning how to smoke a variety of meats and eventually learn how to smoke TX-style brisket.
I just got a Char Griller #2121 with SFB and have used it one time to smoke baby back ribs. I followed directions and recipes from Ray Lampe's book and the ribs turned out great. I had to finish them in the oven for about an hour to get the thickest end fully cooked and all during the smoking I had to add charcoal every 15-30 minutes to keep the temperature at 235 degrees. I guess I was doing something wrong.
I purchased a Maverick ET-732 thermometer, but haven't used it yet.
My next attempt will be to smoke some bacon wrapped salmon filets and shrimp later today. I think I will use pecan to get a nice smoke flavor.
I just got a Char Griller #2121 with SFB and have used it one time to smoke baby back ribs. I followed directions and recipes from Ray Lampe's book and the ribs turned out great. I had to finish them in the oven for about an hour to get the thickest end fully cooked and all during the smoking I had to add charcoal every 15-30 minutes to keep the temperature at 235 degrees. I guess I was doing something wrong.
I purchased a Maverick ET-732 thermometer, but haven't used it yet.
My next attempt will be to smoke some bacon wrapped salmon filets and shrimp later today. I think I will use pecan to get a nice smoke flavor.
