- Aug 28, 2014
- 3
- 10
Hey everybody, my name is Lud and I live in Cleveland, MS. I've been smoking for several years and love it. I started off with a small electric masterbuilt that put out some very good Q. I'd been wanting to upgrade to a larger smoker to easily feed more people when I wanted to. (I'm a university campus minister, an it seems a lot more students come to our bible study's when we have nice smoked meats to offer as well ; )
My upgrading decision was made easy when my little masterbuilt decided to catch completely on fire! Which I didn't mind too much since it meant that I now had to get a larger smoker.
I ended up going with a smoke hollow propane pro series. It almost quadrupled my cooking space, had adjustable rack heights, and can stabelize as low as 200 and get up to 450-500 when you want to finish off a whole chicken with crisper skin.
I've only had it a short time and have done chicken, ribs, and a few shoulders. They all turned out well, but there are some kinks to work out with temp fluctuation and stuff like that.
My favorite meats to smoke are shoulders, spare ribs, and whole chickens, but I've done everything else as well.
My wood of choice is Pecan.
My upgrading decision was made easy when my little masterbuilt decided to catch completely on fire! Which I didn't mind too much since it meant that I now had to get a larger smoker.
I ended up going with a smoke hollow propane pro series. It almost quadrupled my cooking space, had adjustable rack heights, and can stabelize as low as 200 and get up to 450-500 when you want to finish off a whole chicken with crisper skin.
I've only had it a short time and have done chicken, ribs, and a few shoulders. They all turned out well, but there are some kinks to work out with temp fluctuation and stuff like that.
My favorite meats to smoke are shoulders, spare ribs, and whole chickens, but I've done everything else as well.
My wood of choice is Pecan.
