Started smoking foods with my father MANY years ago in SW Virginia. Didn't matter what the weather was like; we'd even be out on the deck smoking fish, fowl, and other meats in the snow. Resided in the same house from 1964-2000. NEVER was a turkey cooked in any oven in that house. We used the Brinkmann Smoke 'N Grill every Thanksgiving. Dad bought one when they first came out. Too long ago for me to remember. Apple and cherry trees in our yard provided nice flavors, along with purchased hickory chunks. Residing now in FL, I haven't had to worry about cooking outdoors in the snow. Have both a Smoke 'N Grill and a barrel type smoker/grill with an offset smoker box. I'm here to learn about how others may have modified their equipment for cooking efficiency; also what type(s) of fuel members prefer to use and much MORE!! Here to learn and share.... As I've continued a tradition that was started with my Dad long ago, having taken my smoking experiences further. With help from other members, I hope to make him proud as he watches over me from above; and teach my grandsons the skills needed for even MORE
delicious smoked foods.
