I'm in Cincinnati and while I'm not new to eating barbecue I'm new to making it. I found this forum while searching for reviews on a Dyna Glo vertical offset charcoal smoker, and I bought it thanks to the information I found here. I spent part of the day today assembling and making modifications. Tomorrow I'll season it and Monday I'll smoke. I can't wait.
For now I'm mainly interesting in making Lexington-style pork shoulder and sauce, but I also want to try some SC-style mustard sauce too. I really want to learn how do things that are true to the various regional styles and specialties before developing my own twists on things. I'm looking forward to reading more, smoking a bunch of stuff, and of course eating it.
For now I'm mainly interesting in making Lexington-style pork shoulder and sauce, but I also want to try some SC-style mustard sauce too. I really want to learn how do things that are true to the various regional styles and specialties before developing my own twists on things. I'm looking forward to reading more, smoking a bunch of stuff, and of course eating it.
