Hi Everyone,
Newbie in Pittsburgh, PA that just joined up. I started with a charcoal torpedo smoker about 3 years ago that I found cheap at an estate sale and was hooked instantly with how flavorful the meats were that came off of it. It was inefficient, and a pain in the butt to try to maintain temperature, but it was enough to set me on the path of BBQ and smoking.
I upgraded two years ago to a Masterbuilt electric digital smoker and that made things so much easier to maintain temperature. It's the smaller model, so I find I do have to often separate the point and flat of a brisket so it will fit, but it's allowed me to continue to learn and improve.
My basic items have been brisket, pork butt and ribs so far. I've been trying to formulate my own rubs to suit my taste for my ribs and have come close, but never quite hit the mark yet. Going to be doing several racks tomorrow and going to try Meathead's Memphis Dust on them tomorrow.
Glad to be here and look forward to learning!
Joe
Newbie in Pittsburgh, PA that just joined up. I started with a charcoal torpedo smoker about 3 years ago that I found cheap at an estate sale and was hooked instantly with how flavorful the meats were that came off of it. It was inefficient, and a pain in the butt to try to maintain temperature, but it was enough to set me on the path of BBQ and smoking.
I upgraded two years ago to a Masterbuilt electric digital smoker and that made things so much easier to maintain temperature. It's the smaller model, so I find I do have to often separate the point and flat of a brisket so it will fit, but it's allowed me to continue to learn and improve.
My basic items have been brisket, pork butt and ribs so far. I've been trying to formulate my own rubs to suit my taste for my ribs and have come close, but never quite hit the mark yet. Going to be doing several racks tomorrow and going to try Meathead's Memphis Dust on them tomorrow.
Glad to be here and look forward to learning!
Joe
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