I'm a new member hoping to learn a lot. When I was 5 or 6 years old growing up in San Antonio we would go to family reunions on the southside of town. By the time we arrived at the old homestead my uncles' cronies had dig a pit the day before, started a roaring fire, and hung chicken wire across the hole. Needless to say after many cases of beer the coals were ready for ribs and brisket the next morning. One old guy would say the fire is too cool and tell me to put a log in the pit. A few minutes later a different old man would start yelling that I burnt up the meat! I caught so much grief it is a wonder I ever wanted to cook BBQ. Despite these trials by fire I have a lot to learn to really get my Q up to where it should be.
As for pits I have an Pitts and Spitts offset smoker, Traeger grill, and my new love Kamodo XL smoker. Over the years I have also burned up many Old Smokey's and Webber Grills. On Saturday I cooked Last Meal ribs on the Kamodo and really think they were my best ever; plus the crowd watching the game seemed to love them. Also, for background info I have lived in Houston now since 1988.
Hope to learn lots from everyone.
Aggie Pitmaster
As for pits I have an Pitts and Spitts offset smoker, Traeger grill, and my new love Kamodo XL smoker. Over the years I have also burned up many Old Smokey's and Webber Grills. On Saturday I cooked Last Meal ribs on the Kamodo and really think they were my best ever; plus the crowd watching the game seemed to love them. Also, for background info I have lived in Houston now since 1988.
Hope to learn lots from everyone.
Aggie Pitmaster
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