Hello...
My name is Ken and I am somewhat new with smoking. I have 2 smokers. The first one is a Char-Broil upright wood smoker I picked up at a moving sale early this summer. I've smoked a pork loin when I first got it with ok results. I also smoked a whole chicken in it recently that turned out tender, juicy and very delicious.
I also got (for an early Christmas gift, as the wife put it) a new Masterbuilt electric smoker. It is the 30" model that was on QVC. I smoked burgers in it a couple weeks ago and they came out decent, but I think they could have been better.
Anyway, I live in Springfield township in Summit county Ohio, which is just south of Akron. I am originally from the Pro Football Hall of Fame city (Canton). I work as a machinist in a small shop and I am married with 3 kids from previous marriage. I love to cook and love to eat.
I am inexperienced with smoking so be warned that I will probably ask some really dumb questions at times. My wife is not really receptive to smoked foods because of the bitterness of some of the woods used, but she did like the sweeter wood (pecan) I used with the whole chicken. I want to focus on that to try and bring her around slowly. The kids love smoked food and my youngest son is about as experimental as I am.
Making the switch back and forth from charcoal/wood to electric looks to to be two different animals in the processes but I am keeping both. My intention is to use the charcoal smoker when I have the day free to sit on the deck and relax and just cook while listening to a ball game and having a few beverages. I want to use the electric smoker as a tool that i can set and come back to when i have other things going on.
I would love to hear and incorporate ideas for both.
Thank you for welcoming me into the community
My name is Ken and I am somewhat new with smoking. I have 2 smokers. The first one is a Char-Broil upright wood smoker I picked up at a moving sale early this summer. I've smoked a pork loin when I first got it with ok results. I also smoked a whole chicken in it recently that turned out tender, juicy and very delicious.
I also got (for an early Christmas gift, as the wife put it) a new Masterbuilt electric smoker. It is the 30" model that was on QVC. I smoked burgers in it a couple weeks ago and they came out decent, but I think they could have been better.
Anyway, I live in Springfield township in Summit county Ohio, which is just south of Akron. I am originally from the Pro Football Hall of Fame city (Canton). I work as a machinist in a small shop and I am married with 3 kids from previous marriage. I love to cook and love to eat.
I am inexperienced with smoking so be warned that I will probably ask some really dumb questions at times. My wife is not really receptive to smoked foods because of the bitterness of some of the woods used, but she did like the sweeter wood (pecan) I used with the whole chicken. I want to focus on that to try and bring her around slowly. The kids love smoked food and my youngest son is about as experimental as I am.
Making the switch back and forth from charcoal/wood to electric looks to to be two different animals in the processes but I am keeping both. My intention is to use the charcoal smoker when I have the day free to sit on the deck and relax and just cook while listening to a ball game and having a few beverages. I want to use the electric smoker as a tool that i can set and come back to when i have other things going on.
I would love to hear and incorporate ideas for both.
Thank you for welcoming me into the community
