Good morning to all. I am a relatively new member and I wanted to both start getting familiar with the proper protocols of the site as well as thank everyone for their knowledge and experience as it has been extremely helpful!
My name is Michael and I live north of Houston, Texas on the north end of Lake Conroe. I understand it is appropriate to provide members an overview of my equipment, so I have attached a couple of pics of the Smoking Station I built on my back patio. It consists of a Brinkman Vertical (active in the pics), a Kingsford Barrel, and a CharBroil Red convection grill (propane) which I retrofitted to also use it as a quasi-smoker if desired. Each unit obviously has a specific purpose, and it has been nice having all three because of the versatility it provides, etc. - especially for large groups, multiple dishes, etvc. I should also note the cabinet(s) that each piece is on is entirely modular (nothing is permamently attached (all sealed Cedar woods). There is storage underneath each which is accessible via under the hinged counter tops(s) or by simply sliding out the 4" x 4"s, etc (propane tank for the Red is directly underneath). I also have a 12' long. two-tier log rack built out of the same materials which is not pictured and I always have Pecan, Hickory, Red Oak, and Mesquite on hand. I keep bagged apple and cherry on hand for smaller things.
Anyway, that's my background and I again thank you all for sharing you knowledge and experience. It has been extremely helpful as I am still learning and look forward to learning more
My name is Michael and I live north of Houston, Texas on the north end of Lake Conroe. I understand it is appropriate to provide members an overview of my equipment, so I have attached a couple of pics of the Smoking Station I built on my back patio. It consists of a Brinkman Vertical (active in the pics), a Kingsford Barrel, and a CharBroil Red convection grill (propane) which I retrofitted to also use it as a quasi-smoker if desired. Each unit obviously has a specific purpose, and it has been nice having all three because of the versatility it provides, etc. - especially for large groups, multiple dishes, etvc. I should also note the cabinet(s) that each piece is on is entirely modular (nothing is permamently attached (all sealed Cedar woods). There is storage underneath each which is accessible via under the hinged counter tops(s) or by simply sliding out the 4" x 4"s, etc (propane tank for the Red is directly underneath). I also have a 12' long. two-tier log rack built out of the same materials which is not pictured and I always have Pecan, Hickory, Red Oak, and Mesquite on hand. I keep bagged apple and cherry on hand for smaller things.
Anyway, that's my background and I again thank you all for sharing you knowledge and experience. It has been extremely helpful as I am still learning and look forward to learning more
