Just joined here to try to learn a bit more about smoking. I've had a cheap Brinkman smoker for a few years that worked OK, then recently invested in an electric smoker to fit my laziness of managing temperature in the hot summers.
Since I live in Memphis, I have pretty ready access to good pork BBQ (and with all of the visitors eat it regularly), so I'm looking to put other things on there for now (chicken, beef, fish, cheese and the occassional pork something). Looking forward to learning from everyone.
Since I live in Memphis, I have pretty ready access to good pork BBQ (and with all of the visitors eat it regularly), so I'm looking to put other things on there for now (chicken, beef, fish, cheese and the occassional pork something). Looking forward to learning from everyone.