Greetings everyone!
I'm not new to smoking, but I am new to getting serious about smoking and am glad I found this forum. I've already spent hours and hours reading through posts and have even made a few comments along the way.
I live in an area with lots of great restaurants, but also lots of mediocre barbecue. What's interesting is that your average person would find these barbecue places to be great/outstanding. But once you've smoked your own stuff, you realize that the restaurant stuff is often times laughable in quality. Its amazing what people will pay for average barbecue and how much they will scream about how they know great barbecue because they spent "a lot of time" in "the south".
I'm a big fan of pulled pork, but am looking to expand my horizons and do some chicken (whole and parts), tri-tip, lamb, shrimp, duck breast, and so on.
I have a Char-Griller with off-set fire box and use lump charcoal and wood chunks. I got it a few years ago and just spent a few days "refurbishing" it as spots on the top had developed a significant amount of rust. I got rid of the rust, hit it with paint, changed the wheels, and extended the chimney down to the grates as mentioned by several on here. I'll post pics soon. The next thing on my "mod list" is a charcoal basket.
We're having a housewarming in April and my plan is to smoke some meat ahead of time and fire the grill for the day of the party. Again, I'll be sure to post the play-by-play with pics. My challenge will be limiting the menu so I don't spend a boat-load of money on various meats.
I have to work on gettin' my signature fancied up as I see having a personalized signature is pretty standard here. Anyway, I'm looking forward to lots of good smoked food and learning from all of the great people in this forum.
Thanks!
I'm not new to smoking, but I am new to getting serious about smoking and am glad I found this forum. I've already spent hours and hours reading through posts and have even made a few comments along the way.
I live in an area with lots of great restaurants, but also lots of mediocre barbecue. What's interesting is that your average person would find these barbecue places to be great/outstanding. But once you've smoked your own stuff, you realize that the restaurant stuff is often times laughable in quality. Its amazing what people will pay for average barbecue and how much they will scream about how they know great barbecue because they spent "a lot of time" in "the south".
I'm a big fan of pulled pork, but am looking to expand my horizons and do some chicken (whole and parts), tri-tip, lamb, shrimp, duck breast, and so on.
I have a Char-Griller with off-set fire box and use lump charcoal and wood chunks. I got it a few years ago and just spent a few days "refurbishing" it as spots on the top had developed a significant amount of rust. I got rid of the rust, hit it with paint, changed the wheels, and extended the chimney down to the grates as mentioned by several on here. I'll post pics soon. The next thing on my "mod list" is a charcoal basket.
We're having a housewarming in April and my plan is to smoke some meat ahead of time and fire the grill for the day of the party. Again, I'll be sure to post the play-by-play with pics. My challenge will be limiting the menu so I don't spend a boat-load of money on various meats.
I have to work on gettin' my signature fancied up as I see having a personalized signature is pretty standard here. Anyway, I'm looking forward to lots of good smoked food and learning from all of the great people in this forum.
Thanks!
