where do u live and what do u cook on

[smoknpi]

Sounds great! It's great to know you live so close. Hey where do you get your wood for your smoker from? That is if you use wood.

 

[icyhot]

I've got a couple of different places

 

[icyhot]

Try these two numbers. 502-262-4730. Or 502-381-7399. Let me know if they work out for you.

 

[smoknpi]

Will do thanks a bunch!

 

[smokingearl]

I live in Nicholasville and I used to smoke on my Chargriller pro with SFB. But now i smoke with my new MES 40 BT. 

 

[icyhot]

Welcome smokingearl,let us know if we can help with anything

 

[ao312]

Live in Bowling Green. Smoke on a WSM. Just joined the KY group. Love this forum.

 

[smoknpi]

Welcome AO312! This is a great forum. Glad your here. Everyone here is very helpful. Looking forward to seeing some of your bbq pics!

 

[chapa133]

I live in Richmond. And cook on a master built 30" smoker,, I'm new. Any suggestions. Thank you.

 

[flyin'illini]

I used to be active at SMF.  Joined when I started cooking 'Cue in 2006-7 (thanks to great help gained here from many) and living in metro Detroit.  I now live in Tulsa area.   I was born in KY and have family west of Paducah so consider that are of 'Cue the style I grew up on. (Leigh's in Kevil or Starnes in Paducah locally)   -   Love Kentucky style 'Que so joined this group.   But I have become very good at brisket, etc thanks to many here (and some other spin off sites) --  Thanks for listening. 

 

[sentim]

Hello everyone. Just moved to Radcliff from Michigan. I use a Chargriller Pro to smoke on. Still trying to find places to buy good meat and wood to use for smoking. I use all wood logs and would like to find a place that sells bags of different flavors. I have heard good things about Boone's Butcher for meat and will check them out soon. anyone have any idea on where to get good wood at around me. 

 

[mike243]

Live above Knoxville Tn but work up thru Ky a few times of the week around Pineville is that close enuf? We don't have a forum :(;)

 

[SmokinLogs]

Hey everybody, I live in Rockport IN, try not to hold that against me lol, but I’m from across the river in Owensboro KY, home of the International BBQ festival. Owensboro has a style of bbq not common in most places. We use a basting sauce called “dip” that is usually dark colored and has a lot of Worcestershire sauce and vinegar in it, and mutton is the common meat in the area. I can’t get enough of it. I grew up around great bbq, and ive been smoking for a couple years now on a Char-Broil COS. I’ve done some mods to it and it’s been pretty reliable. It’s still a work in progress. I hope to hear from some more people in the area. Send a message anytime to say hi.

 

[Tipster_621]

Greetings! I live in Archdale, NC (commonly referred to as LA - Lower Archdale...) and I cook on an old Brinkmann Pitmaster COS that I've had for about 16 years or so, but I've only ever done butts and shoulders. I've smoked chicken quarters a time or two, but the pulled pork is what I'm comfortable with. Here in NC, it's either Eastern style (whole hog) or Lexington style (butts/shoulders). A lot of people think those two styles refer to the sauce, but while they refer to the cuts of meat used, they do come with their own distinct sauces. I always cook up a pot of Lexington BBQ sauce on top of the firebox about 8 hours into a shoulder, consisting of ketchup, cider vinegar, a soda for some sweetness (Pepsi, Cheerwine, or Dr. Pepper), cayenne pepper, crushed red pepper, black pepper, and a liberal amount of Texas Pete, and serve it along side the finished pulled pork.
I've done a couple of mods to it to make it work a little better, but after browsing this site for a few days, I realize that my baffle is severely inadequate. Before my next cook, I'm going to make a new baffle, add some tuning plates, a second thermometer, an expanded steel charcoal box, and seal up the lids and firebox. I think once I do all that, I'll be better prepared to try a brisket

Cheers!

 

[motsyball]

I'm in Crestwood KY just outside of Louisville. Got an MES 30 that Jonok on here has helped me modify into a beast. I also have Ok Joe Longhorn combo I need to do some work to. Plus I also have a Little Chief electric smoker I am looking to sell so let me know if you are interested in it. Here is a pic.

 

[bluebombersfan]

I live in Winnipeg, Canada. I cook and smoke on a Napolean Apollo 300, 2 MES 30"s and a large Big Green Egg.

 

[NormsEgg]

I'm in NC between Greensboro and Charlotte just off I85. I mostly use my BGE's.

 

[Hpd442]

Hello, I am Jonathan. I live in Western Kentucky. Currently using a Lang 60, BGE, Mixon G-9, and recently purchased an OL Hickory CTO.

 

[joetee]

Hi all. I live in Georgetown, KY.
I have two Weber kettles. Slow n Sear with drip n griddle, Cajun Bandit Rotisserie. Thermoworks smoke and thermopen. And now my newest item, a Cajun Bandit smoke stacker and Thermoworks Signals with Bellows air controller.