Howdy, just putting this first post out there. My name is Jeff, and I live in the south bay area of California. I grew up in this area, and moved away to college in Fresno, California and to Texas A&M University in College Station. I've also lived in Kansas for 3 years.
I am a new owner of the Horizon 16" Classic smoker, just purchased this summer from Bass Pro Shop in Manteca, CA. I did a lot of research before settling on this one. I was debating at lower cost options like a Weber or Pit Barrel, and was looking at a Green Mountain. In the end, the construction and the good reputation of the Horizon owners swayed me that way.
So far this year I've smoked pork ribs several times, chicken, tri tip, brisket flats, and a whole packer brisket once. I use charcoal to get the heat going, and mesquite, hickory, or apple wood chunks to smoke. So far people love my smoked meats, but in my mind I know I can do so much better, and always looking for improvements to make. Hope to see some good ideas here.
Horizon owners, any mods you recommend? I use a convection plate currently. What's the best most durable meat probe thermometer to slip inside the Horizon into the meat? I use a lot of water cans to keep humidity up inside. how do you create the most tender juicy smoked results?
I am a new owner of the Horizon 16" Classic smoker, just purchased this summer from Bass Pro Shop in Manteca, CA. I did a lot of research before settling on this one. I was debating at lower cost options like a Weber or Pit Barrel, and was looking at a Green Mountain. In the end, the construction and the good reputation of the Horizon owners swayed me that way.
So far this year I've smoked pork ribs several times, chicken, tri tip, brisket flats, and a whole packer brisket once. I use charcoal to get the heat going, and mesquite, hickory, or apple wood chunks to smoke. So far people love my smoked meats, but in my mind I know I can do so much better, and always looking for improvements to make. Hope to see some good ideas here.
Horizon owners, any mods you recommend? I use a convection plate currently. What's the best most durable meat probe thermometer to slip inside the Horizon into the meat? I use a lot of water cans to keep humidity up inside. how do you create the most tender juicy smoked results?
