- Jul 13, 2014
- 7
- 10
Hello, My name is Eric and I have spent over 30 years serving my country in the US Army as a Chief Warrant Officer. (Thus Chief's Smokehouse) I love to smoke meat. I love it so much, I'm going to try a couple of local BBQ Cook-Offs here in the Upstate of South Carolina (Greenville). I currently have a Chargriller without a firebox, so I only get to use half of my cooking surface when I smoke. If I do well (don't get laughed at) in these competitions, I plan on jumping in with both feet and purchasing a trailer mounted grill from Custom Pits in Watkinsville, GA. I am currently using natural lump Hickory charcoal and flavoring it with chunks of Apple and Pecan. I'm a huge believer in Brining. If it's pork or poultry, brining is a sure way to get the meat to come out tender, juicy and delicious. I look forward to hearing from you all on great ideas to make my BBQ even better.
A pan of my Pulled Pork
smoked pork loin I cooked for the family
Turkey last Thanksgiving.
