Hi Everyone,
Rookie here looking for a good forum to continually get tips and tricks. Figured this would pay for itself if it saved me from screwing up 1 piece of meat!
Took Harry Soo's class a couple of weeks ago and have been addicted to smoking ever since! Went straight from the class and bought a 18" WSM and Chefalarm along with some Red Oak, Cherry, and Apple wood from the woodshed in orange county. Couple of bags of KF blue and I am on my way to the big leagues! Have been cooking on the Kettle for years now and ready to introduce the flavor profile of the BBQ rubs and smoky wood flavoring.
Still getting the temperature under control in the WSM but every cook keeps getting better (have done 6-7 in the last couple weeks).
Also bought some of the Cajun Bandit WSM mods to help keep temp under control.
Looking forward to learning and contributing.
Cheers!
Paul
Rookie here looking for a good forum to continually get tips and tricks. Figured this would pay for itself if it saved me from screwing up 1 piece of meat!
Took Harry Soo's class a couple of weeks ago and have been addicted to smoking ever since! Went straight from the class and bought a 18" WSM and Chefalarm along with some Red Oak, Cherry, and Apple wood from the woodshed in orange county. Couple of bags of KF blue and I am on my way to the big leagues! Have been cooking on the Kettle for years now and ready to introduce the flavor profile of the BBQ rubs and smoky wood flavoring.
Still getting the temperature under control in the WSM but every cook keeps getting better (have done 6-7 in the last couple weeks).
Also bought some of the Cajun Bandit WSM mods to help keep temp under control.
Looking forward to learning and contributing.
Cheers!
Paul
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