Jetwash
08-23-2013, 01:53 PM
G'day,
My name is Jim...I'm not a pit boss but I am a avid back-yarder!
I started out using a converted gas bbq into a smoker, and after my first rack of ribs...I was hooked. That was over 10 years ago. Since then I've stuck to traditional methods of smoking and bbqs...translation, verticals with wood smoke and bbqs using lump coal. I own a couple of home-made drum smokers and a gas/coal bbq side by side. Eventually, I see myself adding an Egg or a Kamado Joe to the mix.
I have never shied away from anything on the q. Be it steak to lobster, from pig to tomatos, if it can be cooked or smoked, I'll give it a shot! I'll try anything once. If I like it...then more than once :P
Hope to be active in this forum, and hope I can learn more about the craft.
Cheers,
Jim
My name is Jim...I'm not a pit boss but I am a avid back-yarder!
I started out using a converted gas bbq into a smoker, and after my first rack of ribs...I was hooked. That was over 10 years ago. Since then I've stuck to traditional methods of smoking and bbqs...translation, verticals with wood smoke and bbqs using lump coal. I own a couple of home-made drum smokers and a gas/coal bbq side by side. Eventually, I see myself adding an Egg or a Kamado Joe to the mix.
I have never shied away from anything on the q. Be it steak to lobster, from pig to tomatos, if it can be cooked or smoked, I'll give it a shot! I'll try anything once. If I like it...then more than once :P
Hope to be active in this forum, and hope I can learn more about the craft.
Cheers,
Jim