Hoff, here

[TheHoff43]

Well, not really sure where to start. I've never smoked meat before. I just purchased a Pit Barrel Cooker and have a gas grill (nothing fancy) but my coworker mentioned this site and I've been reading it for a couple weeks. Hoping to smoke my first meat (chicken) this weekend.

Born and raised in Minnesota. I've noticed the lack of good BBQ and hopefully can supplement that by making my own. My main passion is craft beer. I don't brew because I won't invest what it would take to find what I like, but I've rated 1000's of beers and that has helped develop what I like in food.

Anyway, just hoping to make some good food for friends and family and find a new hobby to pair with drinking overpriced beer

Hoff

[Jerod Broussard]

Hey Hoff, you have any digital thermometers? That Pit Barrel needs to get good and hot (325 or so) for chicken.

Welcome, thanks for the support, and shoot away with any questions!!

[Spinaker]

I'm letting him use one of my Mavs for now.

[Spinaker]

Welcome Hoff! Now we can hang out here and in the office!!! Lucky you.

Hoff has followed both of my recommendations so far. (Joining AR and getting a PBC!!) There is hope for this one.


Glad to have you aboard!!!

[TheHoff43]

Hey Hoff, you have any digital thermometers? That Pit Barrel needs to get good and hot (325 or so) for chicken.

Welcome, thanks for the support, and shoot away with any questions!!

My coworker is letting me use on of his extras so I am good to go on the digital thermometer front. I'll be buying my own soon.

[Jerod Broussard]

Good deal. I find with Kingsford I typically leave one rebar out and/or crack the lid just a hair, to get the temp for the chicken. Be careful cracking the lid, if you leave it unattended too long it can get close to 500 degrees in dat dude.

The Maverick ET-732 is the best bang for the buck.

[Jon Solberg]

Hello Hoff, good to meet you.