Hi All,
Our little family of 8 (9 if you count mother-in-law, 11 if you count the dogs) is falling in love with smoking this summer in Kalamazoo/Portage MI. This site has been such a great source of help for me; would have been stupid not to join! Last summer I was given a char-griller COS and I battled with fire and smoking issues all summer long; usually just giving up in frustration and grilling whatever was on the racks.
This spring I did my research, made some minor modifications with baffles, bricks and dryer venting...and I'm already seeing great success with it. A lot of that success is thanks to this forum with recipes and rubs (thanks especially to Chef JimmyJ! and his poultry brine recipe). Still a beginner in the arena, but no complaints from anyone that has eaten the goods! I use a lot of 4/4 rub with some minor variations depending on how I am feeling. We've done a lot of pork loin, couple whole chickens (pic included), chicken breast,a bit of beef and a healthy dose of veggies as well. The "dreaded" brisket and some fresh salmon are my personal challenges for August.
Finally at the point where I can leave it alone for 30 minutes without fearing the worst. A few more changes to make with temp gauges and I think I will be set, That is, until I can build my own permanent smoking oven!
Looking forward to learning from and meeting great folks here!
shalom,
Kevin
Our little family of 8 (9 if you count mother-in-law, 11 if you count the dogs) is falling in love with smoking this summer in Kalamazoo/Portage MI. This site has been such a great source of help for me; would have been stupid not to join! Last summer I was given a char-griller COS and I battled with fire and smoking issues all summer long; usually just giving up in frustration and grilling whatever was on the racks.
This spring I did my research, made some minor modifications with baffles, bricks and dryer venting...and I'm already seeing great success with it. A lot of that success is thanks to this forum with recipes and rubs (thanks especially to Chef JimmyJ! and his poultry brine recipe). Still a beginner in the arena, but no complaints from anyone that has eaten the goods! I use a lot of 4/4 rub with some minor variations depending on how I am feeling. We've done a lot of pork loin, couple whole chickens (pic included), chicken breast,a bit of beef and a healthy dose of veggies as well. The "dreaded" brisket and some fresh salmon are my personal challenges for August.
Finally at the point where I can leave it alone for 30 minutes without fearing the worst. A few more changes to make with temp gauges and I think I will be set, That is, until I can build my own permanent smoking oven!
Looking forward to learning from and meeting great folks here!
shalom,
Kevin
