Hello fellow pit masters (and novices). I am a new smoker, into my hobby / passion for about 2 years now. I started off on a cheapo barrel smoker and since falling in love with AmazingRibs.com am now working on a Horizon 20" Marshall Special.
Frankly I have learned much of what I know from you Meathead and also the other contributors/authors on this site. I will learn all of your names with time.
Thanks to your recommendation I have my grill, the Horizon (only buyers remorse is that I did not spend more on a reverse flow), I monitor my temps with the Thermoworks Smoke, and Pop for quick temp reads, I trim my meats with a Rapella filet knife and I use my 20" ultimate tongs. Everything that I purchased and use regularly I researched and purchased from your recommendations. Again... Thank you very much.
I love to cook, and smoking meats has turned into a passion of mine. I can't help but load my grill with 30-40 lbs of meat even when I am cooking for 4-6 people. The leftovers never go to waste.
I have just recently joined the pit master club, though I have been using this site as an online barbecue bible for the last few years and I am looking forward to feedback about my posts. One day I hope I can feed each of you and you all would be welcome at my table. Just bring some beers (for during the cook) and bourbons for meal and dessert.
There is nothing I don't want to smoke on this grill and have already smoked Turkeys, Duck (cherry chipotle and l'orange), Ribs, Pork Butt, Brisket, Chicken and Salmon (pastrami crusted).
Tomorrow morning I will be lighting my smoker around 3-4 am to put on a Packer cut (left) brisket texas style. Love the big bad beef rub. I am new to cutting the brisket before serving, and I hope that is my biggest flaw. Following your step by step recipe my briskets have been delicious.
Also going on the grill will be 2 8 lb pork shoulders and about 10 lbs of dark chicken quarters.
Pork and brisket are currently dry brining in the fridge, the bbbr and the memphis dust rubs are made in advance and the chicken is chilling in some home made mojo as a wet brine.
For anyone in SC, I would love to join a competition team. My grill is not quite big enough to enter a KCBS cook off on my own and a trailer mounted pit grill might have to be added to my collection.
Frankly I have learned much of what I know from you Meathead and also the other contributors/authors on this site. I will learn all of your names with time.
Thanks to your recommendation I have my grill, the Horizon (only buyers remorse is that I did not spend more on a reverse flow), I monitor my temps with the Thermoworks Smoke, and Pop for quick temp reads, I trim my meats with a Rapella filet knife and I use my 20" ultimate tongs. Everything that I purchased and use regularly I researched and purchased from your recommendations. Again... Thank you very much.
I love to cook, and smoking meats has turned into a passion of mine. I can't help but load my grill with 30-40 lbs of meat even when I am cooking for 4-6 people. The leftovers never go to waste.
I have just recently joined the pit master club, though I have been using this site as an online barbecue bible for the last few years and I am looking forward to feedback about my posts. One day I hope I can feed each of you and you all would be welcome at my table. Just bring some beers (for during the cook) and bourbons for meal and dessert.
There is nothing I don't want to smoke on this grill and have already smoked Turkeys, Duck (cherry chipotle and l'orange), Ribs, Pork Butt, Brisket, Chicken and Salmon (pastrami crusted).
Tomorrow morning I will be lighting my smoker around 3-4 am to put on a Packer cut (left) brisket texas style. Love the big bad beef rub. I am new to cutting the brisket before serving, and I hope that is my biggest flaw. Following your step by step recipe my briskets have been delicious.
Also going on the grill will be 2 8 lb pork shoulders and about 10 lbs of dark chicken quarters.
Pork and brisket are currently dry brining in the fridge, the bbbr and the memphis dust rubs are made in advance and the chicken is chilling in some home made mojo as a wet brine.
For anyone in SC, I would love to join a competition team. My grill is not quite big enough to enter a KCBS cook off on my own and a trailer mounted pit grill might have to be added to my collection.
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