Greetings All,
I'm really excited about joining the forum because the number of folks that really know anything about smoking and bbqing in Northwest Montana is pretty limited. I've taught myself quite a bit over the past couple of years, and I've been pretty successful with what I've attempted, especially in the area of doing brisket. I have a friend in Texas who is a master at doing Texas style brisket and I've learned quite a bit from him.
My ribs generally come out ok, but there is definitely room for improvement. I'm not a huge fan of doing pork butts and pulled pork, but I've done a few of those that came out alright.
The biggest problems I'm having is doing poultry smoking. Neither chicken or turkey turns out the way I think they should, so I'll be using the forum to hopefully improve my techniques.
By the way my big smoker is like a 55 gallon drum cut in half, hinged top, with a smoke stack and a smaller barrel on the side that holds my wood and fire. It is a pain to keep at a constant temperature and requires non-stop babysitting. I also have an electric Brinkman smoker that I use for smoking salmon which comes out most of the time perfect. I'm going to attempt to smoke a rib roast in it for Thanksgiving. My biggest issue with the electric coil is that I can't control the heat level. Generally when I use this smoker it is during the winter because it will stay at an even 220 degrees once it gets to temperature.
I'm looking forward to meeting all of you and learning from you.
Rick (mtgrizzly52)
I'm really excited about joining the forum because the number of folks that really know anything about smoking and bbqing in Northwest Montana is pretty limited. I've taught myself quite a bit over the past couple of years, and I've been pretty successful with what I've attempted, especially in the area of doing brisket. I have a friend in Texas who is a master at doing Texas style brisket and I've learned quite a bit from him.
My ribs generally come out ok, but there is definitely room for improvement. I'm not a huge fan of doing pork butts and pulled pork, but I've done a few of those that came out alright.
The biggest problems I'm having is doing poultry smoking. Neither chicken or turkey turns out the way I think they should, so I'll be using the forum to hopefully improve my techniques.
By the way my big smoker is like a 55 gallon drum cut in half, hinged top, with a smoke stack and a smaller barrel on the side that holds my wood and fire. It is a pain to keep at a constant temperature and requires non-stop babysitting. I also have an electric Brinkman smoker that I use for smoking salmon which comes out most of the time perfect. I'm going to attempt to smoke a rib roast in it for Thanksgiving. My biggest issue with the electric coil is that I can't control the heat level. Generally when I use this smoker it is during the winter because it will stay at an even 220 degrees once it gets to temperature.
I'm looking forward to meeting all of you and learning from you.
Rick (mtgrizzly52)
