New to Smoking and already a lifer.

Discussion in 'Roll Call' started by legzyd, Jun 16, 2015.

  1. legzyd

    legzyd Newbie

    Good to finally join the forum. 35yom from MD. Been grilling for over 15 years and recently started smoking meat. I read up for about a month and eventually got the ECB smoke n grill,modded heavily along with pics of my food. 

    4 weeks in, I've done some pretty amazing chicken, pork butt, goat, turkey wings, sausages, lamb shanks, pork ribs, and lolipop lamb racks. It has been amazing! So far, I know I don't like hickory that much, and pecan which I thought i'd like is not to my taste. It could be the wood though. I'm currently loving oak, and a 50/50 apple-cherry mix the best. 

    This weekend or next, I'm going to attempt my first 12 hr brisket. I'm feeling pretty confident with my results thus far and I think its time. I'll be getting it fresh from the Amish market the day before. They are the only place around me selling it with the point and flat still attached.

    Glad to be here and wish me luck!
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Welcome to SMF legzyd!  Glad you are here and having such great success with your new smoker.  Sounds like all those years of grillin' experience have transferred nicely to the new style of meat preparation. 

    The number one skill with brisket is patience.  Sounds like you'll have a very successful brisket smoke.

    Have fun and good luck!
  3. [​IMG]   Good evening and welcome to the forum, from a windy and rainy day here in East Texas. Lots of great people with tons of information on just about  everything. 


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