- Aug 11, 2008
- 8
- 10
Just stumbled upon the Smoking Meat Forums, and figured this is my type of place. I'm a 20-something BBQ enthusiast from SE Massachusetts - not exactly a BBQ hotspot. I'm not the typical Northerner when it comes to BBQ (I like my ribs dry, my pulled pork with a mustard-based sauce, and I'm no stranger to brisket).
I've been perfecting my art over the past 3 years, and I'm pretty comfortable at the pit, from pork shoulders to brisket. This past year I've strayed from the cookbooks and websites, and have started making my own rubs, sauces, and glazes.
I'm hoping to upgrade my current smoker, which was a char-griller I picked up at Lowes for about $150 (http://www.chargriller.com/shop/grills/smokin-pro.html)
I've been perfecting my art over the past 3 years, and I'm pretty comfortable at the pit, from pork shoulders to brisket. This past year I've strayed from the cookbooks and websites, and have started making my own rubs, sauces, and glazes.
I'm hoping to upgrade my current smoker, which was a char-griller I picked up at Lowes for about $150 (http://www.chargriller.com/shop/grills/smokin-pro.html)