- Sep 4, 2018
- 5
- 0
Hi all,
New member currently in Upstate NY, but originally from NJ. I've been lurking for a while and finally decided it was time to take part in the discussion. I started smoking about 5 years ago when my wife surprised me with a WSM smoker for Father's Day. My very first attempt at anything was a smaller brisket (shown below);
after that I was hooked. I have mainly done briskets, ribs, and salmon but really want to start branching out. I will say the one thing I have tried but didn't have success with so far was the sausage... I am trying to replicate a smoked sausage I really enjoyed but thus far the results have been... well... not great.
I love hosting the neighborhood with a big BBQ but I have found myself at a severe limitation for space, so I have recently started a complete DIY build of a masonry smoker and brick braai + outdoor kitchen space project that I plan to start a new thread on in the near future.
-Scott
New member currently in Upstate NY, but originally from NJ. I've been lurking for a while and finally decided it was time to take part in the discussion. I started smoking about 5 years ago when my wife surprised me with a WSM smoker for Father's Day. My very first attempt at anything was a smaller brisket (shown below);
after that I was hooked. I have mainly done briskets, ribs, and salmon but really want to start branching out. I will say the one thing I have tried but didn't have success with so far was the sausage... I am trying to replicate a smoked sausage I really enjoyed but thus far the results have been... well... not great.
I love hosting the neighborhood with a big BBQ but I have found myself at a severe limitation for space, so I have recently started a complete DIY build of a masonry smoker and brick braai + outdoor kitchen space project that I plan to start a new thread on in the near future.
-Scott