I remember growing up watchiing my dad throw a piece of meat on a grill and having flames all over the place and he would end up with a charred black mass that used to be meat and that is what passed for bbq in our house. Fast forward 30+ years (not saying how old i am) and my grilling skills have improved to where we are not eating charred meat anymore. I thought i was pretty good on the grill then about a year ago I stumble across this website and my world is changed forever.
THANK YOU!!
Just using my old gasser and the techniques from here my grilling and bbq skills have improved a hundredfold. Eventually I decided to up my game and knew i wanted to get a smoker. So many choices. Thanks to the ratings and reviews and my limited time available i needed something inexpensive and easy...BOOM! The pit barrel cooker was exactly what i needed. I have done 3 cooks on it in the 3 weeks i have had it and everything was awesome. This Thursday i am attempting my first 12 lb packer brisket.
Just about all the meat consumed in our house over the past 3 years is cooked on the grill, or from now on, smoked. The priced of admission to the pit is a small price to pay for such a vast warehouse of knowledge.
THANK YOU!!
Just using my old gasser and the techniques from here my grilling and bbq skills have improved a hundredfold. Eventually I decided to up my game and knew i wanted to get a smoker. So many choices. Thanks to the ratings and reviews and my limited time available i needed something inexpensive and easy...BOOM! The pit barrel cooker was exactly what i needed. I have done 3 cooks on it in the 3 weeks i have had it and everything was awesome. This Thursday i am attempting my first 12 lb packer brisket.
Just about all the meat consumed in our house over the past 3 years is cooked on the grill, or from now on, smoked. The priced of admission to the pit is a small price to pay for such a vast warehouse of knowledge.
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