Hello from Richmond VA

[albinva]

My name is Al and I am a smokaholic.  There, I have said it.

I am retired and loving life.  I enjoy eating, playing tennis, walking, weight training and drinking craft beers.

I have been grilling for many, many years.  I have been smoking for 4 years.  I continue to use both a grill and a smoker.  

I use my infrared gas grill (Big Red by Charbroil) to sear/cook beef.  I can obtain 550-575 degrees and it does beef proud.  I also do some beef on the smoker, most notably prime rib roasts and briskets.

I use my smoker (Traeger Big Tex) for low and slow pork shoulders, pork ribs, turkey and turkey breasts, chicken and sausage.

I have been grinding my own sausage (kielbasa, Italian, brats and breakfast) for several years and like it so much, I got a LEM meat grinder for XMAS.  My buddy and I are also going to experiment on burgers using various cuts of beef to come up with the perfect burger.  We are also, going to experiment with grass fed beef and compare with grain fed for texture and taste.

That pretty much sums me up.  I look forward to getting new ideas an sharing here on the forum.

Al

 

[gary s]

  Good afternoon and welcome to the forum, from a nice windy and cold day here in East Texas. Lots of great people with tons of information on just about  everything. 

Be watching the hamburger experiment 

Gary

 

[themule69]

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David