I've tried posting pictures here, but it keeps telling me that it has to go through a moderator....give me the ability to please the masses please!!!!
thanks for letting me take part of this adventure. I really enjoy being outside and being able to help with my share of the cooking around the house. I get to feed my wife and two little girls with all of this, and they support me fully! My youngest ate almost a half rack of ribs last time I made them, so I am thinking that I did good with them.
I really have struggled with this smoker though. Maybe some of you can help. It's a New Braunfels side box smoker. It is so "tinny." It just doesn't seem to hold heat very well. I've been tempted to get some kind of insulation to wrap it with. Either that, or I'm going to figure out how to lay bricks or something inside to try and keep the chamber evently hot. I really seem to have to pour the coals in it with a longer smoke. I'll easily go through a bag or two or lump coal today with this Brisket. I decided to add a rack or ribs and 4 quarters of chicken in there since I'll be smoking for such a long time with that brisket.
Any advice is greatly appreciated. In the next year, I am going to be very, VERY active as the local bar here in Harwood, North Dakota has now started an annual Pig Roast competition. They give you 3 pork butts to season and smoke for the masses and it's the people's choice that wins. I think with
Jeff's Rub and some practice, I'll be able to throw down with the best of them and maybe even suprise them a bit. SO, I'm going to be making a LOT of meat this year to prepare for my first competition next April
Take it easy guys and gals.
Joel
