Name: Jason
Originally from: Kentucky
Currently live: Nashville, TN
Smoking background: Will be smoking my first meat tomorrow. Doing short ribs and large chicken drumsticks. I come from a meat smoking family. My dad was a mason by trade; his dad was a mason which naturally leads to having a full-blown smoke pit in your backyard. I grew up enjoying the rewards of smoked meat, but irresponsibly I never learned how.
As a true-blue rookie and not concerned with being a purist, I am starting with a Brinkman electric smoker. I wanted to go this route to see how the smoking career goes and have full intention of upgrading later if this thing catches.
I have a strong cooking background in the kitchen and on the grill. Just no true smoking experience.
I am looking forward to learning tips and tricks from all of you.
I have a post in the poultry forum inquiring about cooking times for the drumsticks if anyone wants to head over there with hints.
Originally from: Kentucky
Currently live: Nashville, TN
Smoking background: Will be smoking my first meat tomorrow. Doing short ribs and large chicken drumsticks. I come from a meat smoking family. My dad was a mason by trade; his dad was a mason which naturally leads to having a full-blown smoke pit in your backyard. I grew up enjoying the rewards of smoked meat, but irresponsibly I never learned how.
As a true-blue rookie and not concerned with being a purist, I am starting with a Brinkman electric smoker. I wanted to go this route to see how the smoking career goes and have full intention of upgrading later if this thing catches.
I have a strong cooking background in the kitchen and on the grill. Just no true smoking experience.
I am looking forward to learning tips and tricks from all of you.
I have a post in the poultry forum inquiring about cooking times for the drumsticks if anyone wants to head over there with hints.
