Glad to be here Joe. Lookin forward to seeing how everyone else is smoking and getting a few pointers from some experienced smokers. I've done my share of smoking meats in the past, but I don't think I ever payed quite enough attention to temps, woods, rubs, or any other techniques.
I guess I never gave too much thought to barbecuing any certain way until I tasted some of the best brisket I ever tasted in my life at a barbecue joint in
Lockhart, Tx called Black's Barbecue. That's when I thought to myself "How can I make barbecue this delicious?"
I've been going about it all wrong. I had always basically got the smoker up to around 300 degrees or so and threw my meat seasoned with salt and pepper(which is what I still mostly use for all my cooking) in the pit and pulled it out when it looked about done. I mean it wasn't bad, but it wasn't near the texture or flavor of what I tasted at the bbq joint.
So I built myself a new smoker and started doing some reading and researching and discovered that there is alot more to barbecuing than I thought. And I came across this site. The ribs that I smoked for the first time after doing all this research were an indication of what is to come; what I'm capable of. Yes, they didn't come out quite how I wanted them to, but they were a whole lot better than before when I had no idea about this art of barbecuing. So now it starts; now I will start doing it right.
Now when it comes to grilling, I got this. I can grill like no other. Actually at my family get togethers I always get stuck manning the grill. Still open to suggestions on grilling, if there are any grilling threads on here, but I like my grill cooks.
Well I didn't mean to have such a long reply. I was just going to thank you for welcoming me to the forums.
Thanks,
DS