- Apr 11, 2008
- 10
- 10
Hello all from NE Ohio.
I have lurked for a while. I have been doing some smoking on and off for many years. Mostly during the 11 years I lived in SC. We also fried a lot of turkey. We used to fry them at work for holiday parties, sometimes 15-20 of them. We also used to have a great trailer w/ direct heat propane boxes and a smoker that could also feed them. Even had 6 cajun burners w/ pots for low country boils and cooking turkeys. It was a great rig cause you could grill, smoke and fry.
Used to have a second hand Brinkman SnG. Used it for a couple years until it fell apart. Usually did butts and ribs and filled in any open space w/ sausage, fish, etc. Since it died I've been doing butts and ribs in the oven low and slow w/ rubs but it is just not the same as having real smoke.
So I am starting with a GOSM 3405BGW and I am waiting for it to get delivered to Wally World. Looking forward to doing some pulled pork and ribs and seeing that thin blue smoke again.
I have lurked for a while. I have been doing some smoking on and off for many years. Mostly during the 11 years I lived in SC. We also fried a lot of turkey. We used to fry them at work for holiday parties, sometimes 15-20 of them. We also used to have a great trailer w/ direct heat propane boxes and a smoker that could also feed them. Even had 6 cajun burners w/ pots for low country boils and cooking turkeys. It was a great rig cause you could grill, smoke and fry.
Used to have a second hand Brinkman SnG. Used it for a couple years until it fell apart. Usually did butts and ribs and filled in any open space w/ sausage, fish, etc. Since it died I've been doing butts and ribs in the oven low and slow w/ rubs but it is just not the same as having real smoke.
So I am starting with a GOSM 3405BGW and I am waiting for it to get delivered to Wally World. Looking forward to doing some pulled pork and ribs and seeing that thin blue smoke again.
