I grew up in Iowa and moved to Kansas City 6 years ago. I also enjoyed bbq in Iowa but I truly did not know what was possible until I moved to KC. I love cooking and couldn't wait to start smoking on my own. Well last year I decided to start on my own with a WSM 22.5 and Maverick ET-735. Some of my early research brought me amazingribs.com and helped lean me to the Weber unit. Boy am I glad that I did.
I put on gaskets right out of the box before I started to season. After a few dry runs I was confident enough to just try a simple pork butt. It was ok. I tried another smoke or two and was mixing recipes and techniques from a couple websites because I thought I was putting my own ‘twist’ on things and making it my own. It was a bad idea and the results were proof.
I noticed the meat was cooking exactly like what I read on Amazingribs.com, and I kept seeing Meatheads disclaimer to do it his way first so I thought I’d give it a go……I’ve never looked back. I’ve stuck to the recipes and decided to focus on the smoker and temperature control. Every meal I cook is better than before. Brisket, pork butt, baked beans, turkey, pesto stuffed pork loin, and my own bacon wrapped stuffed jalepenos.
I’ve been meaning to join for a few months now. Even without the benefits of the pit, I owe AmazingRibs for all this incredible food! My classic smoke is two briskets on my bottom shelf at 225, and two pork butts on my upper shelf.
I look forward to the forum and working with you all, I already have a number of questions but I think I’ll search around a bit first.
I put on gaskets right out of the box before I started to season. After a few dry runs I was confident enough to just try a simple pork butt. It was ok. I tried another smoke or two and was mixing recipes and techniques from a couple websites because I thought I was putting my own ‘twist’ on things and making it my own. It was a bad idea and the results were proof.
I noticed the meat was cooking exactly like what I read on Amazingribs.com, and I kept seeing Meatheads disclaimer to do it his way first so I thought I’d give it a go……I’ve never looked back. I’ve stuck to the recipes and decided to focus on the smoker and temperature control. Every meal I cook is better than before. Brisket, pork butt, baked beans, turkey, pesto stuffed pork loin, and my own bacon wrapped stuffed jalepenos.
I’ve been meaning to join for a few months now. Even without the benefits of the pit, I owe AmazingRibs for all this incredible food! My classic smoke is two briskets on my bottom shelf at 225, and two pork butts on my upper shelf.
I look forward to the forum and working with you all, I already have a number of questions but I think I’ll search around a bit first.
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