For as long as I can remember I always wanted to be a smoker.
I was born and raised in San Diego and I can remember always craving BBQ. My parents didn't know what BBQ was and tried their best to make it by slathering roasted cuts of pork with a sweet and smoky sauce. I grilled frequently, but it wasn't until I went to a BBQ competition in Salt Lake City that I knew what BBQ was. I almost quit school and joined a cooking team right then, but my wife didn't think that was a good idea. So the next day I went and got a New Braunfels El Dorado and started smoking meats. That was 15 years ago and I still use that smoker (I donated it to my father in law).
I have a Tiernan 4-34 Son of a Brisket, Weber Kettle, Oklahoma Joes offset smoker and a Turbo gas grill. I will be picking up my new reverse flow vertical smoker with temp controller in a few weeks. I am also about finished building a caja china style whole hog roaster. With four kids I don't get to smoke as often as I'd like.
I have been following amazingribs.com for years and am really excited to be a member of the Pitmaster Club. I am an engineer and enjoy the scientific approach to BBQ that is presented here.
I was born and raised in San Diego and I can remember always craving BBQ. My parents didn't know what BBQ was and tried their best to make it by slathering roasted cuts of pork with a sweet and smoky sauce. I grilled frequently, but it wasn't until I went to a BBQ competition in Salt Lake City that I knew what BBQ was. I almost quit school and joined a cooking team right then, but my wife didn't think that was a good idea. So the next day I went and got a New Braunfels El Dorado and started smoking meats. That was 15 years ago and I still use that smoker (I donated it to my father in law).
I have a Tiernan 4-34 Son of a Brisket, Weber Kettle, Oklahoma Joes offset smoker and a Turbo gas grill. I will be picking up my new reverse flow vertical smoker with temp controller in a few weeks. I am also about finished building a caja china style whole hog roaster. With four kids I don't get to smoke as often as I'd like.
I have been following amazingribs.com for years and am really excited to be a member of the Pitmaster Club. I am an engineer and enjoy the scientific approach to BBQ that is presented here.
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