Young gun with a smokin' barrel.

[beginnersluck]

Hey everyone! I've just been able to skim these forum but everything I real is packed full of info!

I'm an avid cooker...from homemade oriental dishes todeeply-rooted Italian, soups custards, breads, polenta, and anything else I can dive into.

My poor mother...if it didn't come out of a box or wasn't ground beef, she didn't make it and if she did, you ran.

I could start a thread just on her (bad) cooking...but like any other aspect in life, I observed and learned.

I use an horizontal, side by side firebox, chargriller from home dept.

I've only used it twice (only had it for less than a week). Chicken breasts, both times. 2nd time was much better

I have a tenderloin marinating for tonight and I soaked my woods in water. Will post and record info!

 

[SmokinAl]

Welcome to SMF!

Looking forward to seeing your tenderloin.

Al

 

[bluewhisper]

Welcome to the board, settle in!

I once heard someone say, "I hate Italian food. There's only so many ways you can fix ground beef, onion and tomato."

 

[bilgeslime]

My mother and my ex-wife were terrible cooks. I was trying to remember a meal that the ex did and nothing comes to mind they were so bad however my current wife is so good I gave up competing with her until I got the smoker. Now I can do something better than her which is saying a lot.

 

[beginnersluck]

Tomato, I have recently learned is a versatile cooking item. Much more than I expected. But I'm a truly picky eater. It's a texture thing.

I couldn't smoke the tenderloin...weather got too windy and chilly that I didn't even wanna attempt it. Sorry for the letdown but what made me feel better was that it's the best one I've made yet.

Thanks for the welcomes!

I'm just diving into this smoking thing. I've found what's most difficult for me is temp control. Or maybe more a case of how much fuel to use initailly.

I have to find my starting point.

I've read something about mods for chargrillers for heat consistency?

Any and all advice appreciated!