- Dec 24, 2009
- 10
- 10
Gentlemen,
Good to be on board.
Live in Houston, but have 100 acres 55 miles West of Houston where the real living takes place. Had my bachelor party out at the ranch in 1996 and I borrowed a GoodTymes 2 door smoker and roasted an 88 lb pig that was cut into two halves...been addicted ever since.
I bought the same 2-door GoodTymes smoker with a nice fire box and all the accessories. I primarily use aged oak [almost petrified] that dulls a chain saw in 10 minutes...it has no bark, burns very hot and smokes well. I like smoke/BBQ brisket, ribs, chicken, wild-hog and venison. Like to make my own rubs and marinates and never write anything down...I will also use pecan when a big branch falls down that I can cut-up...great for brisket and grilled fish.
I surely welcome all feedback and suggestions because a humbled cooker is one that is always getting better...be safe and have a Merry Christmas and a safe and Happy New Year.
Regards,
tstex
Good to be on board.
Live in Houston, but have 100 acres 55 miles West of Houston where the real living takes place. Had my bachelor party out at the ranch in 1996 and I borrowed a GoodTymes 2 door smoker and roasted an 88 lb pig that was cut into two halves...been addicted ever since.
I bought the same 2-door GoodTymes smoker with a nice fire box and all the accessories. I primarily use aged oak [almost petrified] that dulls a chain saw in 10 minutes...it has no bark, burns very hot and smokes well. I like smoke/BBQ brisket, ribs, chicken, wild-hog and venison. Like to make my own rubs and marinates and never write anything down...I will also use pecan when a big branch falls down that I can cut-up...great for brisket and grilled fish.
I surely welcome all feedback and suggestions because a humbled cooker is one that is always getting better...be safe and have a Merry Christmas and a safe and Happy New Year.
Regards,
tstex