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Discussion in 'Roll Call' started by melikou1, Jan 13, 2016.

  1. melikou1

    melikou1 Newbie

    Hey there,

    Live in Pasadena MD, and have always enjoyed cooking, grilling and eating.

    Had been smoking turkeys for years on an old Weber with good results, but it finally rusted out, and wanted to try a dedicated smoker. Picked up a simple Char Broil Vertical Propane model for not a lot of money. So far have done a couple chickens, a pork tenderloin wrapped in bacon, a London Broil and recently a Sirloin Top Round Roast which was absolutely killer.

    Run a Cappec 2 probe bluetooth thermometer, one for the chamber and one in the meat. Then I use a ThermoWorks ThermoPop to spot check various areas. Will probably upgtade the Cappec as its range is just too limiting. 

    Look forward to learning from everyone's experience.

    Bill MacFie
  2. one eyed jack

    one eyed jack Master of the Pit

    Hey Bill,

    Welcome to the site.  I look forward to reading about your smoke projects.

    Post commentary and pictures when you get a chance.
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to SMF! Same as above, looking forward to seeing some of your work!
  4. melikou1

    melikou1 Newbie

    So I haven't been taking pictures of my meals, well, except for the first one. Had to document the first use.

    Turned out pretty good....brined it for a bit and can't even remember what I used for the rub....think it was probably Kirkwood Sweet Mesquite Seasoning, which I use a good bit for a variety of things.

    Not a pro by any means, but enjoy the challenge and it still tasted really good. Not perfect, but will keep at it!
  5. mike5051

    mike5051 Master of the Pit SMF Premier Member

    That looks like a tasty chicken!  Welcome to the group!


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