I'm new to this forum, but I've been smoking for a year. I've smoked BB's, spares, brisket, fatties, pork butts, rib eyes, chops, burgers, and pretty much anything that once walked on all fours! I prefer hickory or apple wood for ribs and mesquite for the beef and larger cuts of pork.
I use a Brinkman electric smoker with sand placed into the water pan. I would love to purchase one of those portable refrigerator electric smokers, but $$$ is tight.
I also know my way around the kitchen;)
I use a Brinkman electric smoker with sand placed into the water pan. I would love to purchase one of those portable refrigerator electric smokers, but $$$ is tight.
I also know my way around the kitchen;)