Hi everyone- I am Chris and a semi newbie from upstate New York. I have been professionally cooking and baking for a few years and never thought about smoking until I saw my parents try to do it unsuccessfully last year. LOL the process intrigued me so I bought a fairly cheap charcoal/propane vertical smoker and went to town earlier this year on turkeys...they were black with smoke...over done... yucky. Since I hate not to be good at something I started serious research and found this lovely site and learned, well... TONS. My husband, Mr. "I don't cook"- he was caught after the second, better, attempt. We work pretty well- I like to do flavor combinations and he loves fire- it's a match! Since May- we have smoked almost every weekend- in all weather! We have practiced on ribs, of course, brisket, chicken, pork butt, pork belly, meatloaf, bread, venison, pizza dessert- anything I could get my hands on. At this time we have the same small vertical combo smoker, a midsize offset smoker (modified with a baffle system), a weber rotisserie, a weber wood pizza oven, the reg propane grill and are impatiently waiting on our pellet grill to arrive. We are looking into doing some backyard competitions next year in NY- there are about five of them that are offered. I would love to hear any insight from anyone who has done one! I am looking forward to sharing and learning from all of you.
PS- my kids tell me that when I start talking about smoking- it reminds them of the scene in Forrest Gump where Bubba can't stop telling all the ways that shrimp can be served.. and I do resemble that comment! LOL
PS- my kids tell me that when I start talking about smoking- it reminds them of the scene in Forrest Gump where Bubba can't stop telling all the ways that shrimp can be served.. and I do resemble that comment! LOL
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