Hey folks! Spring has sprung, and I’m about ready to start cooking something good outdoors! I’ve decided to quit messing around and do this stuff right, so following the example of a good friend, started with ThermoWorks. I got my order yesterday, which included a Thermapen One, a Smoke X4, a Billows fan, a Spot thermometer for the ‘fridge (and anywhere else,) and amongst a few other choice items, a copy of "Meathead," which, of course, led me here. I’m currently shopping for a vertical charcoal smoker and have it narrowed down to the Webers and the Pit Barrels.
I’ll confess, I’ve been cooking meat for years without really knowing what I was doing. It was usually edible, and sometimes really good, but lacked any consistency. I didn’t have a good probe thermometer, my horizontal offset smoker wasn’t the worst one out there but still leaked quite a bit and was hard to control, and I was basically ignorant about many of the basics of smoking, though I was well-versed in the myths. Busted! (I was up ‘till nearly 3:00 this morning reading "Meathead.")
Much of the meat we eat around here is venison, which I have a freezer full of, boneless and vacuum sealed, of course, but I’m really looking forward to making some pork ribs (my favorite!) and butts, and will probably try a brisket and of course lots of chicken and the occasional turkey.
I can tell that there’s much to learn here, and it sure looks like a friendly place to learn it! I look forward to getting to know y’all, and maybe I’ll have something to contribute too. I do know a bit about the hardware that helps put the meat on the ground; I’m a professional gunsmith.
I’ll confess, I’ve been cooking meat for years without really knowing what I was doing. It was usually edible, and sometimes really good, but lacked any consistency. I didn’t have a good probe thermometer, my horizontal offset smoker wasn’t the worst one out there but still leaked quite a bit and was hard to control, and I was basically ignorant about many of the basics of smoking, though I was well-versed in the myths. Busted! (I was up ‘till nearly 3:00 this morning reading "Meathead.")
Much of the meat we eat around here is venison, which I have a freezer full of, boneless and vacuum sealed, of course, but I’m really looking forward to making some pork ribs (my favorite!) and butts, and will probably try a brisket and of course lots of chicken and the occasional turkey.
I can tell that there’s much to learn here, and it sure looks like a friendly place to learn it! I look forward to getting to know y’all, and maybe I’ll have something to contribute too. I do know a bit about the hardware that helps put the meat on the ground; I’m a professional gunsmith.
Comment