Hello from Southern Oregon. I am pretty new to AmazingRibs, but have been BBQ'ing for awhile. I have 2 old Weber BBQ's. One, the older(20+ years) has been converted to a smoker with a pitmasterIQ analog smoke unit and the other is used for grilling. I have a gas grill(Weber Silver) that is 25 years old. Lastly I have a Homemade(Local FFA High School welding class) Off-Set smoker. I live on a ranch and we raise our own Red Angus Beef and Hampshire/Suffolk Meat lambs. I hope to learn more about smoking, especially different pieces of meat as we get a variety of cuts when you have the local butcher shop cut & wrap your own animals.Lastly I just got a Thermoworks Smoke temperature probe for Christmas 2019, and that has been a real eye-opener on actual temps in each of my BBQ's and Smokers.
I always enjoy BBQ, especially any new roadside grill that I can find. I get to travel quite a bit and lie to seek out BBQ joints in small towns from Northern WA down to about Bakersfield CA and east to Idaho and Utah.
Today I just brined and seasoned up a Chuck shoulder Blade roast that I plan to smoke up tomorrow. Any suggestions are always appreciated!
Cheers!
I always enjoy BBQ, especially any new roadside grill that I can find. I get to travel quite a bit and lie to seek out BBQ joints in small towns from Northern WA down to about Bakersfield CA and east to Idaho and Utah.
Today I just brined and seasoned up a Chuck shoulder Blade roast that I plan to smoke up tomorrow. Any suggestions are always appreciated!
Cheers!
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