- Dec 7, 2015
- 5
- 10
Hello,
My name is Dan and I live in Minneapolis, MN
Over the years I have been playing around with different rubs and marinades for grilling. About two years ago one of my friends purchased a propane smoker and invited me over to bring some meats to smoke. Sense then I've been hooked and have even given up some of my rub and marinade concoctions to my friend. The extra dynamic of flavor that smoking brings is wonderful.
That's how it all started, but I didn't want to invest a lot of money in case the phase would pass. So, later that fall I was at a game fair and purchased an a-maze-n tube pellet smoker for my grill. With a little bit of practice trying to get the air flow right to keep the tube smoking, I finally managed to produce some quality product that my family couldn't get enough of and still can't to this day. My problem with the grill tube, is that my grill isn't very big and after dinner I don't have any left overs.
Well, I still haven't invested very much money in my smokers. I was gifted my grandfathers "little chief" smoker and it works fine, but really doesn't have that much more space than my grill. Not to mention it's a top load model and kind of a pain in the rear to take it in and out to rotate food because the temp from the top to the bottom is about 10-15 degrees difference.
I have sense come across another electric smoker which is a lot larger (3'0 x 3'0 and 3'6" high) and would allow me to smoke plenty of food to have left overs as well as being able to try larger items. However; I am having an issue with producing smoke and this is what brings me to your forum. If you have a certain thread started somewhere that I should post my question, please let me know.
My name is Dan and I live in Minneapolis, MN
Over the years I have been playing around with different rubs and marinades for grilling. About two years ago one of my friends purchased a propane smoker and invited me over to bring some meats to smoke. Sense then I've been hooked and have even given up some of my rub and marinade concoctions to my friend. The extra dynamic of flavor that smoking brings is wonderful.
That's how it all started, but I didn't want to invest a lot of money in case the phase would pass. So, later that fall I was at a game fair and purchased an a-maze-n tube pellet smoker for my grill. With a little bit of practice trying to get the air flow right to keep the tube smoking, I finally managed to produce some quality product that my family couldn't get enough of and still can't to this day. My problem with the grill tube, is that my grill isn't very big and after dinner I don't have any left overs.
Well, I still haven't invested very much money in my smokers. I was gifted my grandfathers "little chief" smoker and it works fine, but really doesn't have that much more space than my grill. Not to mention it's a top load model and kind of a pain in the rear to take it in and out to rotate food because the temp from the top to the bottom is about 10-15 degrees difference.
I have sense come across another electric smoker which is a lot larger (3'0 x 3'0 and 3'6" high) and would allow me to smoke plenty of food to have left overs as well as being able to try larger items. However; I am having an issue with producing smoke and this is what brings me to your forum. If you have a certain thread started somewhere that I should post my question, please let me know.
