Well I am not new to smoking, but have had a hell of a time the last couple years producing food that I am proud to serve. The last few months I have made great strides and have had some promising results. I don't know what I can contribute to the forum, but I will sure be taking all the great advice I have seen!
I have a Brinkmann Smoke n Pitt Professional with most of the modifications. This week I hope to put a couple thermometers in the lid at grate level to free up my probes for the actual meat I am smoking.
I live in Sourthern CO where the wind blows constantly. I usually smoke in the garage (minus the car) with a modification to the vent used by my water heater. Works like a charm, very little smoke escapes into the garage.
I usually like to ramble on, so my posts will not be short, but hopefully interesting.
Anyway, hello everyone! Glad to be here!!!
I have a Brinkmann Smoke n Pitt Professional with most of the modifications. This week I hope to put a couple thermometers in the lid at grate level to free up my probes for the actual meat I am smoking.
I live in Sourthern CO where the wind blows constantly. I usually smoke in the garage (minus the car) with a modification to the vent used by my water heater. Works like a charm, very little smoke escapes into the garage.
I usually like to ramble on, so my posts will not be short, but hopefully interesting.
Anyway, hello everyone! Glad to be here!!!
