I am fairly new to smoking meat and don't get to participate in the art as frequently as I would like, but approaching retirement should help with that. I am a "purist" in that I only smoke with wood (mostly cherry), but am not ashamed of finishing off a piece of meat in the wife's oven. I use a small Horizon smoker and am still learning how to best control temp and smoke for the flavors we enjoy. So far no disasters and a few home runs with the family.
Looking forward to learning and sharing with the smokin' family out there.
KYpuresmoke
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