Smoking meat in MA

Discussion in 'Roll Call' started by beansbaxter, Aug 4, 2011.

  1. Hey guys,

    I've browsed these forums for a while and I'm finally getting around to registering.

    I had a Char-Griller Smokin Pro for several years before I knew any better. I was able to get passable que from it with enough work and modifications. I would have stuck with it but an ice storm came through and a downed tree crushed the poor thing.

    I replaced that with a Weber One Touch Silver 22.5" because I found myself grilling more than smoking. After a while, the urge for BBQ could not be ignored and I discovered that people used their Weber kettles for low-and-slow too. I almost bought a Smokenator until I came across several discussions about using fire bricks. I've been smoking up boston butts, fatties, tri-tips and ribs ever since. One day I'll even get up enough courage to try brisket.

    One last thing. . .

    Remember that downed tree that crushed my Smokin Pro? Well, it was a good-sized oak that I cut and split and stacked for future use. It's now seasoned enough that I've been using it as my main smoking wood. It tastes pretty good. . .

    Beans Baxter
  2. fpnmf

    fpnmf OTBS Member

  3. Welcome aboard!

    Good luck and good smoking.
  4. [​IMG] At least you got from justice from that old oak.

    GO SOX!!
    Last edited: Aug 4, 2011
  5. meateater

    meateater SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. [​IMG]
  6. smokinal

    smokinal Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]    Glad to have you with us!

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