Hello from TX

Discussion in 'Roll Call' started by devilsmoke, May 31, 2016.

  1. devilsmoke

    devilsmoke Newbie


    My name is Joe, I am a meat smoking addict. I smoke meat at least once a weekend.

    I just started making my own rubs, I experiment with spices from outside the norm. Recently just made a poultry rub that includes Lavender, and the meat is injected with champagne.

    I also make my own BBQ sauces that are a mix between Texas and Kansas City, typically it uses a form of Alcohol, lately is been Apple Pie Moonshine.

    I have a Rivergrill Farmers Gril/Smoker. I am currently doing some mods to it. The typical cam locks on the chamber and gaskets on the chamber and firebox extending the stack into the chamber more..

    I am currently looking for a baffle set up.. The smoker at its widest point is 19.5" and 41.5" long no one has one that big. currently I am using a cookie sheet just to deflect the heat down and away from the meat..

    Favorite meats to cook: Chicken, Ribs, Brisket
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to the forum.

    Glad to have you aboard!

  3. [​IMG]   Good afternoon and welcome to the forum, from a warm off and on rainy day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.


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