Hey All!!
My name is Terry, I live in South Central PA (York area). I am a bit of a science geek, I pay the bills working as an electrical engineer. I have been trying my hand at smoking meats for about two years now. I currently use my Weber Performer grill to smoke. I've been able to learn a lot about proper airflow and maintaining good temperatures (thermodynamics - yay!!) on my Weber. I also have a Bradley Electric Smoker, but I have much more fun playing with fire!! I have also figured out a good technique for smoking on a gas grill - my key here is using a desk fan to get good consistent airflow. My theory is "make the best with the tools you have!"
Some of the meats I have smoked the past couple years consist of:
Pork Ribs
Pork Shoulder
Brisket - made an amazing brisket last month that went into chili - so worth it!
Leg of Lamb
Salmon - Cedar plank
After tomorrow I will have Turkey on this list!! (Going with Jeff Phillips' "lots of butter" method)
Some things I am currently researching/learning:
wood / meat pairings
rub recipes
sauce recipes
mop recipes
knife skills (for carving and prep work, currently my wife helps with all of my prep. She is a whiz in the kitchen!)
Injections
TIMING
At this point, smoking meats is a hobby. I would love to try some entry level competitions at some point, but for now I'm trying to learn everything I can.
My name is Terry, I live in South Central PA (York area). I am a bit of a science geek, I pay the bills working as an electrical engineer. I have been trying my hand at smoking meats for about two years now. I currently use my Weber Performer grill to smoke. I've been able to learn a lot about proper airflow and maintaining good temperatures (thermodynamics - yay!!) on my Weber. I also have a Bradley Electric Smoker, but I have much more fun playing with fire!! I have also figured out a good technique for smoking on a gas grill - my key here is using a desk fan to get good consistent airflow. My theory is "make the best with the tools you have!"
Some of the meats I have smoked the past couple years consist of:
Pork Ribs
Pork Shoulder
Brisket - made an amazing brisket last month that went into chili - so worth it!
Leg of Lamb
Salmon - Cedar plank
After tomorrow I will have Turkey on this list!! (Going with Jeff Phillips' "lots of butter" method)
Some things I am currently researching/learning:
wood / meat pairings
rub recipes
sauce recipes
mop recipes
knife skills (for carving and prep work, currently my wife helps with all of my prep. She is a whiz in the kitchen!)
Injections
TIMING
At this point, smoking meats is a hobby. I would love to try some entry level competitions at some point, but for now I'm trying to learn everything I can.
