Hey guys, so glad I found some fellow smokers to help me get started with with my venture into "serious" BBQ. I am from central Alabama (around Birmingham) and I have been BBQing since I was allowed to play with fire. I have done turkeys here and a butt there, a chicken every now-and-then, and random other things on holidays, but his year my father-in-law let me borrow his WSM and I got a little more serious. It has since become a hobby for me and my wife. Long story short (please see my other post) I am now using a modified ECB. (HELP!)
I have made my own sauce recipe (why did I EVER use the stuff in a bottle), and have learned a lot about times and temps. but still have a long way to go and a lot to learn, that is why I am here, to "soak up" (pun intended) some well seasoned (there I go with the pun again) advice from you guys! Thanks for having me and I look forwad to learning a lot!
I have made my own sauce recipe (why did I EVER use the stuff in a bottle), and have learned a lot about times and temps. but still have a long way to go and a lot to learn, that is why I am here, to "soak up" (pun intended) some well seasoned (there I go with the pun again) advice from you guys! Thanks for having me and I look forwad to learning a lot!
