- Sep 13, 2016
- 1
- 10
Hi everyone,
After reading this site for the last 9 months, thought I would take the plunge and join.
I live in Westminster CO and have had my master built smoker since Xmas.
I have mostly done briskest with some bacon and turkey breast mixed in.
Biggest challenge is keeping the temp. I bought the regulator but once I get it dialed in it last about a half hour then needs some tweaking. It runs ok then flame will start to die down. It seems the longer I cook the harder to maintain low temp.
Also learned about soot the hard way but thanks to this site got that taken care of.
So far though everything has come out tasting good, wife is happy so......
Anyway I enjoy experimenting with it.
I look forward to learning more and as I perfect the system, trying new things.
Steve
After reading this site for the last 9 months, thought I would take the plunge and join.
I live in Westminster CO and have had my master built smoker since Xmas.
I have mostly done briskest with some bacon and turkey breast mixed in.
Biggest challenge is keeping the temp. I bought the regulator but once I get it dialed in it last about a half hour then needs some tweaking. It runs ok then flame will start to die down. It seems the longer I cook the harder to maintain low temp.
Also learned about soot the hard way but thanks to this site got that taken care of.
So far though everything has come out tasting good, wife is happy so......
Anyway I enjoy experimenting with it.
I look forward to learning more and as I perfect the system, trying new things.
Steve
