Probably not the kind of Chief you are thinking.

Discussion in 'Roll Call' started by chiefs smkhse, Jul 13, 2014.

  1. chiefs smkhse

    chiefs smkhse Newbie

    Hello, My name is Eric and I have spent over 30 years serving my country in the US Army as a Chief Warrant Officer. (Thus Chief's Smokehouse)  I love to smoke meat.  I love it so much, I'm going to try a couple of local BBQ Cook-Offs here in the Upstate of South Carolina (Greenville).  I currently have a Chargriller without a firebox, so I  only get to use half of my cooking surface when I smoke.  If I do well (don't get laughed at) in these competitions, I plan on jumping in with both feet and purchasing a trailer mounted grill from Custom Pits in Watkinsville, GA.  I am currently using natural lump Hickory charcoal and flavoring it with chunks of Apple and Pecan.  I'm a huge believer in Brining.  If it's pork or poultry, brining is a sure way to get the meat to come out tender, juicy and delicious.  I look forward to hearing from you all on great ideas to make my BBQ even better.

     
    A pan of my Pulled Pork

    smoked pork loin I cooked for the family

    Turkey last Thanksgiving.
     
  2. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Oh yeah you'll fit in here. Welcome!
     
  3. Hello and welcome from East Texas, nice looking smokes, love the color on the bird

    Gary S
     

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