Hello everyone, I joined this site a week or two ago, im going through the 5 day course and bought the recipe for the rub and sauce,, figured i already got my moneys worth of advice just by snooping around. im all for supporting when i can.. As for me married father of 3, i have a ECB the double door i have tweaked it a bit and through posts here i have now learned how to keep the heat. ( replaced fire bowl new therm, etc.) so far my first venture was trying to make some jerkey....that didnt go as planned im pretty sure i left them in to long they were black as charcoal with grease all over..then i did a pork loin that was pretty good, i did salmon with a homade brine, of course i didnt write anything down and it turned out awesome had good reviews from guys at work,,,( that was a good feeling ) i hope i can duplicate that., just rolled me my first fatties tonight and will smoke tomorrow..i have high expectations for them.. saturday i am gonna try the rub recipe i got from the site here on some ribs......i dont really know if i need a constant flow of smoke or does a hour or two do the job... anyway enough babble.. just thought i should say my hello's
Jason..
Jason..
