Just found this forum and had to join! I'm in Mesquite (Dallas area). I have been smoking meats for about 5 years, although im certain that I am not a "pro" and have a bunch to learn! (those perfect ribs still elude me!!) Look forward to seeing what everyone else is doing and trading tips and tricks. Hopefully I will have something to offer some of you.
I was using a brinkman "trash can" water smoker. my first one, then bought a oklahoma joe smoker with seperate firebox that will hold a couple of small briskets or butts (not sure of actual size cooking chamber) or one large brisket and some small goodies in with it like a block of cheddar. Ive had that one for a little over 3 yrs now and it serves double duty on occasion for an outright charcoal grill when i am hosting some friends and serving something other than brisket or butt.. Hickory seems to be the staple wood for many people, and I like it too, but have recently become fond of Pecan and have been experimenting with it and how it goes with certain things. Some of the other woods like cherry or apple are harder to find in my area so i havent played around with them, and while its plentiful, i only use mesquite for straight grilling with steaks, havent had much luck otherwise with it...
This is the only hobby I have that the wife doesnt complain about, since she cant get enough bbq'ed food either! Both our waistlines have increased quite a bit since I got serious about smoking, as we seem to eat more (not that im complaining!!) I have 4 kids and when Im walking outside with a lighter and some other goodies to get a fire started, they are all in on the action too, and of course cant wait for the payoff either. I thought I was impatient on a 12 hour cook, but try having a 4 yr old dying to get some brisket too!
Look forward to chatting with you guys and maybe even metting up with some of you if your local for a cookout or something.
Jason
I was using a brinkman "trash can" water smoker. my first one, then bought a oklahoma joe smoker with seperate firebox that will hold a couple of small briskets or butts (not sure of actual size cooking chamber) or one large brisket and some small goodies in with it like a block of cheddar. Ive had that one for a little over 3 yrs now and it serves double duty on occasion for an outright charcoal grill when i am hosting some friends and serving something other than brisket or butt.. Hickory seems to be the staple wood for many people, and I like it too, but have recently become fond of Pecan and have been experimenting with it and how it goes with certain things. Some of the other woods like cherry or apple are harder to find in my area so i havent played around with them, and while its plentiful, i only use mesquite for straight grilling with steaks, havent had much luck otherwise with it...
This is the only hobby I have that the wife doesnt complain about, since she cant get enough bbq'ed food either! Both our waistlines have increased quite a bit since I got serious about smoking, as we seem to eat more (not that im complaining!!) I have 4 kids and when Im walking outside with a lighter and some other goodies to get a fire started, they are all in on the action too, and of course cant wait for the payoff either. I thought I was impatient on a 12 hour cook, but try having a 4 yr old dying to get some brisket too!
Look forward to chatting with you guys and maybe even metting up with some of you if your local for a cookout or something.
Jason
