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Discussion in 'Roll Call' started by kdgsmoker, Jan 26, 2014.

  1. Hello everyone, I live in a suburb of St Louis MO and have been smoking meat for about 5 yrs now. I mainly do baby back ribs and chicken wings, but want to get into butts, whole shoulders, briquette, and tenderloins. (These meats are pricy though) I have created my own wing sauce using three diff sauces, and now use Myron Mixons Hog Glaze for my ribs. I smoke ribs and sometimes chicken wings just about every weekend even in the winter, and in the summer grill out all the time while watching Cardinals baseball in screened in sun porch with flat screen and new this year glass front mini fridge for cold adult beverages. Happy smoking/grilling! Can't wait till Spring!!
     
  2. Oh ya, my smoker of choice is a Master Forge for now. I like that I can raise and lower the fire, I took out one grill grate to have easy access to fire and to add wood chunks. There is also a bottom flat pan to easily pull out to empty ashes from last fire or cook. It also has a top vent stack, and a side vent on each side with a temp gauge also. I also have a circle Weber Grill I use when I do smaller cooks like burgers, dogs, and pork steaks. My name is Kyle and I live to Grill, and Grill to Live. I recommend any newby or beginner by Myron Mixon's called "Smokin with Myron Mixon".
     
  3. [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   

     

    Gary

     

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