Hello all...just wanted to introduce myself before asking a bunch of questions... (I have got a lot )
I live and work in Providence Rhode Island and this is my second season smoking on my "chargriller duo" I have got the offset fire box and it seems to work pretty well..I only made one alteration that I saw a few guys do on YouTube (added a 3" metal duct on the inside of the smoker I think it's to remove heat and not as much smoke..maybe someone could tell me)
I work third shift at Brown University and I keep the heating and a\c workin till the day guys show up...
I have tried most cuts with my most successful being spare ribs (pork) I'm going to attempt a beef brisket tomorrow so any advice on prep ect. Would be welcomed. ..any way "Hello" and thanks
I live and work in Providence Rhode Island and this is my second season smoking on my "chargriller duo" I have got the offset fire box and it seems to work pretty well..I only made one alteration that I saw a few guys do on YouTube (added a 3" metal duct on the inside of the smoker I think it's to remove heat and not as much smoke..maybe someone could tell me)
I work third shift at Brown University and I keep the heating and a\c workin till the day guys show up...
I have tried most cuts with my most successful being spare ribs (pork) I'm going to attempt a beef brisket tomorrow so any advice on prep ect. Would be welcomed. ..any way "Hello" and thanks