Hello all, I have been bbq'ing for many years, and lately have gotten into the smoking side of things. In the past I have managed several bars here in Thailand and 1 day a week I would do a free food night usally amounting to about 3-4 full racks of pork along with 1 whole strip of the pork loin. Finally I got away from the ribs because of the waste and the loin was chaeper. I used an old 55 gal drum and usally cooked for about 4-5 hours using the indirect heating method.
Now that I am retired and bored I have taken to cooking for people upon special request. Lately I have been doing about 10-15 kilo's of ham and shoulder per week, trying out different rubs and cooking methods. My customers give me feedback on how they like the food and I change the rubs accordingly.
I have a grill master type smoker, it looks like the ECB, but has some different features. I took mine and set it on top of a 1 burner gas stove and put the chip pan on the fire or burner, with this setup I can regulate the temps and hold them steady.
Happy Smoking- CheapChalee
Now that I am retired and bored I have taken to cooking for people upon special request. Lately I have been doing about 10-15 kilo's of ham and shoulder per week, trying out different rubs and cooking methods. My customers give me feedback on how they like the food and I change the rubs accordingly.
I have a grill master type smoker, it looks like the ECB, but has some different features. I took mine and set it on top of a 1 burner gas stove and put the chip pan on the fire or burner, with this setup I can regulate the temps and hold them steady.
Happy Smoking- CheapChalee
