Hello everyone,
I first found this website when looking for information on how to make a better Reuben sandwich, my favorite. I then started exploring the recipes and reviews, and when I decided to buy a smoker, I looked here first. The recommendation for a total newbie was the Pit Barrel Cooker, which I bought last year after some additional research.
My first cook for some reason was for my daughter's 3rd birthday party, where I served undercooked chicken - thankfully nobody got sick. I have since made pork ribs, beef ribs, tri-tip, pork butt, more chicken, corn, sweet potato, chicken wings, I even ruined a brisket flat. I made Thanksgiving turkey and Christmas pork tenderloin on the PBC. Most of it came out pretty good and my family loved everything I cooked (except that first chicken) but I always stressed out about when things would cook too fast or too slow.
After mooching off of the free site for a year or so, I decided to join this past January. I picked up a Maverick leave-in thermometer and devoured the posts on the PBC forum. Since then my smoking - and cooking in general - has really gone up several notches. Thanks to the great posts by many but especially fzxdoc I'm now much more in control of how my PBC is performing. The last two things I've done - pork butt and whole chicken - have been the best food I've ever made.
Now that it is starting to warm up here in the Seattle area, I hope to get out back more often and try out my newfound prowess. I look forward to continued learning and improving for many years to come. I may not post much, but I am definitely benefiting from the collective knowledge on this website, so thank you to all of you! I have been sharing the site with all the neighborhood dads, and I look forward to being the next winner of the Gold Medal Giveaway
I first found this website when looking for information on how to make a better Reuben sandwich, my favorite. I then started exploring the recipes and reviews, and when I decided to buy a smoker, I looked here first. The recommendation for a total newbie was the Pit Barrel Cooker, which I bought last year after some additional research.
My first cook for some reason was for my daughter's 3rd birthday party, where I served undercooked chicken - thankfully nobody got sick. I have since made pork ribs, beef ribs, tri-tip, pork butt, more chicken, corn, sweet potato, chicken wings, I even ruined a brisket flat. I made Thanksgiving turkey and Christmas pork tenderloin on the PBC. Most of it came out pretty good and my family loved everything I cooked (except that first chicken) but I always stressed out about when things would cook too fast or too slow.
After mooching off of the free site for a year or so, I decided to join this past January. I picked up a Maverick leave-in thermometer and devoured the posts on the PBC forum. Since then my smoking - and cooking in general - has really gone up several notches. Thanks to the great posts by many but especially fzxdoc I'm now much more in control of how my PBC is performing. The last two things I've done - pork butt and whole chicken - have been the best food I've ever made.
Now that it is starting to warm up here in the Seattle area, I hope to get out back more often and try out my newfound prowess. I look forward to continued learning and improving for many years to come. I may not post much, but I am definitely benefiting from the collective knowledge on this website, so thank you to all of you! I have been sharing the site with all the neighborhood dads, and I look forward to being the next winner of the Gold Medal Giveaway
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