- Aug 2, 2011
- 6
- 10
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
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
