Hi to all. My name is Garey, I live in Michigan just north of Grand Rapids. I have been using the information on this forum for a long time, so I thought it was time I joined. I started smoking on my Weber Kettle about 7 years ago, I have been smoking on an Old Country BBQ Pits Pecos Smoker, for about 4 years now. That is an off-set stick burner, and no I don't use a charcoal basket. I still have my old Weber Kettle, (which do not get used much) and also a Weber gas grille. I have great supply of wood, oak/ white and red, maple/ sugar and others, apple, and beech which I haven't tried yet. I have smoked butts, ribs, pork tenderloin, pork sausage/ links and breakfast, only a couple briskets, salmon, chicken/ whole, halves, and breast, venison once, and brussels sprouts. (yes I like a little BS once in awhile). I have ran my smoker when it was 95 deg. and 16 deg. both have there challenges!!! But smoking is fun, and it gives you one more reason to drink beer.
Garey
Garey
