Hi everyone,
Growing up in Oklahoma, I've been eating barbecue my whole life. It wasn't until I moved to Austin in '98 and started to learn more about smoking that I decided to barbecue at home. For quite a few years I used the horizontal smoker that sells at Academy for $300. That is what I originally learned to cue on. When that smoker started to rust out and I was thinking about replacing it, I started thinking about why most people could load their box with charcoal &/or wood and leave it alone for more than an hour at a time and why I could not. I read up and realized to get what I thought I wanted, I would have to spend a LOT more money than I could afford. That research is what brought me to Amazing Ribs last year. Thanks to what I read mostly here, but also a few other places for reviews, I decided to buy a PBC for "smoking" and a Weber Kettle for general grilling.
I am not a fan of charcoal briquettes because of all of the additives, so I just trial and error-ed with lump charcoal in the PBC. I finally feel very confident cooking ribs and chicken in my PBC - and I won't cook one in the barrel without the other. As soon as my wife told me my chicken tasted like bacon, I knew I'd stumbled onto something great! When I have a bit more time, I'll post my timelines for my ribs & chicken using lump charcoal to help anyone else who may be interested in my process. I don't keep an eye on the temps inside the barrel. I don't have a lot of fancy equipment. I just like figuring out how things work and going with it.
One last note about me that I figured out from my time on social media. Most of the time, I'm an observer. I like to read up and learn. Occasionally, I go through periods of posting several things. So, I'll apologize in advance if I'm not as active a participant as everyone else. Most of the time, I think through posts in my head & then decide it's not really to anyone's benefit if I post or not - so I don't. I'm my biggest editor/censor.
Thanks to all of you who came before me and helped me make some great barbecue this past year!
Cheers,
Jay
Growing up in Oklahoma, I've been eating barbecue my whole life. It wasn't until I moved to Austin in '98 and started to learn more about smoking that I decided to barbecue at home. For quite a few years I used the horizontal smoker that sells at Academy for $300. That is what I originally learned to cue on. When that smoker started to rust out and I was thinking about replacing it, I started thinking about why most people could load their box with charcoal &/or wood and leave it alone for more than an hour at a time and why I could not. I read up and realized to get what I thought I wanted, I would have to spend a LOT more money than I could afford. That research is what brought me to Amazing Ribs last year. Thanks to what I read mostly here, but also a few other places for reviews, I decided to buy a PBC for "smoking" and a Weber Kettle for general grilling.
I am not a fan of charcoal briquettes because of all of the additives, so I just trial and error-ed with lump charcoal in the PBC. I finally feel very confident cooking ribs and chicken in my PBC - and I won't cook one in the barrel without the other. As soon as my wife told me my chicken tasted like bacon, I knew I'd stumbled onto something great! When I have a bit more time, I'll post my timelines for my ribs & chicken using lump charcoal to help anyone else who may be interested in my process. I don't keep an eye on the temps inside the barrel. I don't have a lot of fancy equipment. I just like figuring out how things work and going with it.
One last note about me that I figured out from my time on social media. Most of the time, I'm an observer. I like to read up and learn. Occasionally, I go through periods of posting several things. So, I'll apologize in advance if I'm not as active a participant as everyone else. Most of the time, I think through posts in my head & then decide it's not really to anyone's benefit if I post or not - so I don't. I'm my biggest editor/censor.
Thanks to all of you who came before me and helped me make some great barbecue this past year!
Cheers,
Jay
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