Well, I’ve been grilling for years on charcoal, gas and an even an open pit that I built. But the allure of smoking was always there and for some unknown reason, I was always hesitant to try. So, a couple of years ago, after numerous times of saying ‘one day, I’m going to …..â€Â, my wonderful wife got me a WSM 18.5 for my birthday! She did the same thing with my wanting to make wine, now we always have at least three different varieties on hand.
Since I was diving into new territory, the first thing I did was try and learn as much as I could. Amazingribs.com was probably one of the first sites that I found and I was completely hooked. I’ve tried (very successfully) many of the recipes for cooking, rubs and sauces. Also got some questions answered when I tried my first Brisket, which came out quite nice – burnt ends were fantastic!
I always recommend this site to friends, even if they don’t have a smoker. There's entirely too much good information about a variety of things not to share! Long story short, as soon as I noticed the Pitmaster Club, I felt it was the least I could do to give back and keep the knowledge coming.
I think I’ve got a good variety of base of smokes under my belt now: Chicken (multiple ways), Ribs (full and baby back), Butt, Brisket and Turkey. But there’s always more to learn, room for new ideas and plenty more meats to try!!
David
Since I was diving into new territory, the first thing I did was try and learn as much as I could. Amazingribs.com was probably one of the first sites that I found and I was completely hooked. I’ve tried (very successfully) many of the recipes for cooking, rubs and sauces. Also got some questions answered when I tried my first Brisket, which came out quite nice – burnt ends were fantastic!
I always recommend this site to friends, even if they don’t have a smoker. There's entirely too much good information about a variety of things not to share! Long story short, as soon as I noticed the Pitmaster Club, I felt it was the least I could do to give back and keep the knowledge coming.
I think I’ve got a good variety of base of smokes under my belt now: Chicken (multiple ways), Ribs (full and baby back), Butt, Brisket and Turkey. But there’s always more to learn, room for new ideas and plenty more meats to try!!
David
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