Hi all,
I have been a lurker for a long time and member for a while. I figured it about time I say hay. I have beed a smoker for around 5 years now. Got into it shortly after moving to North East North Carolina. I first tried the "Carolina style BBQ" and could not stand it. Not a big fan of the viniger sauce. Then on the way back home from Richmond on day I stoped at Pierces BBQ and I was hooked. Thats when I found this site. Took the 5 day course got Jeffs rub and sauce and the rest is history. I started with a Brinkman vertical electric. Made the Jump to a MES 40 in march. So much better not having to fight for space inside the smoker, open her up to add wood chips or worry about the temperature killing breezes around here. I have done briskets, chickens but my meats of choice are butts and ribs. Anyway Just a big hello and thanks to everyone who has helped me out throught the years.......
Howard,
I have been a lurker for a long time and member for a while. I figured it about time I say hay. I have beed a smoker for around 5 years now. Got into it shortly after moving to North East North Carolina. I first tried the "Carolina style BBQ" and could not stand it. Not a big fan of the viniger sauce. Then on the way back home from Richmond on day I stoped at Pierces BBQ and I was hooked. Thats when I found this site. Took the 5 day course got Jeffs rub and sauce and the rest is history. I started with a Brinkman vertical electric. Made the Jump to a MES 40 in march. So much better not having to fight for space inside the smoker, open her up to add wood chips or worry about the temperature killing breezes around here. I have done briskets, chickens but my meats of choice are butts and ribs. Anyway Just a big hello and thanks to everyone who has helped me out throught the years.......
Howard,