Hey all! I've just started getting more serious about making BBQ instead of just eating it. This is my third go at the project. First I got an electric drum smoker from a company just outside of Houston. It served me well enough. But not quite well enough.
Next was a New Braunfels COS. It was better, and even better when I modified it with some baffles and extended the chimney down to the grilling surface. In the mountains of Colorado hardwood was hard to come by, but I found Aspen burned clean and well, much like a hardwood. It made some really nice Q. Briskets, lamb, pork and more. When we moved, it stayed behind. My feeling was I didn't want everything in the moving van to smell like smoke, and it was only a hundred bucks or so.
We moved back to Texas and a White Smokey Mountain was next. I know many folks love them, and they have made some great BBQ for lots of folks, but we never really had a good relationship, though it did produce some fine smoked turkeys for a few Thanksgiving dinners. But, what I really wanted was an offset smoker.
And now, I'm again burning wood in an OK Joe Highland Reverse Flow smoker. I'm still getting a feel for it. I've added a BBQ Guru Cyber Guru to it, and am not sure it was a good idea for a stick burner (opinions on that welcomed!). I'm eyeing some gaskets for it. It's made me happy, but not head over heels in love yet. Although the pastrami, pulled pork and a few other things have been really, really good. I want to get better control over the fire before I spend a bunch of money on a brisket.
Living near Dallas, and being a frequent visitor to Austin, I've been to the usual Texas places. Franklin, Lockhart, Pecan Lodge, Green Mesquite, and more. When I went to college in Huntsville local BBQ was a real treat.
Looking forward to learning more about BBQ!
Next was a New Braunfels COS. It was better, and even better when I modified it with some baffles and extended the chimney down to the grilling surface. In the mountains of Colorado hardwood was hard to come by, but I found Aspen burned clean and well, much like a hardwood. It made some really nice Q. Briskets, lamb, pork and more. When we moved, it stayed behind. My feeling was I didn't want everything in the moving van to smell like smoke, and it was only a hundred bucks or so.
We moved back to Texas and a White Smokey Mountain was next. I know many folks love them, and they have made some great BBQ for lots of folks, but we never really had a good relationship, though it did produce some fine smoked turkeys for a few Thanksgiving dinners. But, what I really wanted was an offset smoker.
And now, I'm again burning wood in an OK Joe Highland Reverse Flow smoker. I'm still getting a feel for it. I've added a BBQ Guru Cyber Guru to it, and am not sure it was a good idea for a stick burner (opinions on that welcomed!). I'm eyeing some gaskets for it. It's made me happy, but not head over heels in love yet. Although the pastrami, pulled pork and a few other things have been really, really good. I want to get better control over the fire before I spend a bunch of money on a brisket.
Living near Dallas, and being a frequent visitor to Austin, I've been to the usual Texas places. Franklin, Lockhart, Pecan Lodge, Green Mesquite, and more. When I went to college in Huntsville local BBQ was a real treat.
Looking forward to learning more about BBQ!
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