Good evening to all. I am new to smoking and have been at it for a couple months and try to smoke at least once a weekend.
My amazing girlfriend bought me a Texas Longhorn BBQ pit from Uvalde, TX. It has a firebox on the right, a middle horizontal chamber, and a vertical side chamber with three racks with a smoke stack on top. It's a great pit. Check them out on the www. I seasoned it by rubbing crisco all on the inside and burned all oak for about 8 hours. I also cut up onion and bacon and placed it on all the grates. Don't worry I didn't waste the smoke, I threw some chicken quarters on there the last couple of hours.
I have read Aaron Franklins BBQ, Jeff's Smoking Meats, and just ordered Smoking and Spices. I love learning and encourage those that taste my food to give me criticism.
So far I have smoked chicken, brisket, beef ribs, pork spare ribs, salmon, pork butt, and turkey legs. Man it's fun!!! My friends and I have really taken this to a new level. We are trying to start a team eventually, hints the name Blue Smoke Mafia. Gotta have that thin blue smoke!!
Hope to learn from others on this forum and if I can maybe help those or at least offer the experiments I've done. Glad to be a part of this forum and look forward to reading fellow smokers adventures.
Josh- Blue Smoke Mafia
My amazing girlfriend bought me a Texas Longhorn BBQ pit from Uvalde, TX. It has a firebox on the right, a middle horizontal chamber, and a vertical side chamber with three racks with a smoke stack on top. It's a great pit. Check them out on the www. I seasoned it by rubbing crisco all on the inside and burned all oak for about 8 hours. I also cut up onion and bacon and placed it on all the grates. Don't worry I didn't waste the smoke, I threw some chicken quarters on there the last couple of hours.
I have read Aaron Franklins BBQ, Jeff's Smoking Meats, and just ordered Smoking and Spices. I love learning and encourage those that taste my food to give me criticism.
So far I have smoked chicken, brisket, beef ribs, pork spare ribs, salmon, pork butt, and turkey legs. Man it's fun!!! My friends and I have really taken this to a new level. We are trying to start a team eventually, hints the name Blue Smoke Mafia. Gotta have that thin blue smoke!!
Hope to learn from others on this forum and if I can maybe help those or at least offer the experiments I've done. Glad to be a part of this forum and look forward to reading fellow smokers adventures.
Josh- Blue Smoke Mafia
