E
Enkidu
Guest
Hello guys and gals. I am fairly new to BBQ'ing. The wife bought be a Brinkmann gas grill last Summer which is where my interest started. Just this past March, for my birthday, I got the 22" Weber charcoal grill that I had asked for. Since March I've been using the Weber a bit as a smoker, with some good success and some not so great success. Up until a couple weeks ago, about all I q'ed was pork ribs (I am partial to Carolina-style first, then memphis, then KC style). I've been getting reasonably good at them.
Most recently, I smoked my first brisket -- a flat (didn't even know the difference between packers and flats until a couple weeks ago). Thankfully, between a combination of Steve Raichlen's book and reading about how to make brisket on amazingribs.com, it turned out pretty awesome. Awesome, as in cut-with-a-fork tender. That is actually what led me here, since I am now hooked. I guess that's what they say about golf (not that I play)... all it takes is one good shot that you hit and you are hooked.
Due to space concerns, the wife won't allow me to get a dedicated smoker, so I've been looking for easier and better ways to use my kettle as a smoker. That led me to read about various automatic temperature control devices and learn about a device called the smokenator. Searching for reviews of the smokenator, led me here, where I saw people talking about the "fire brick method" and the "minion method" which is now what I am going to try the next time I BBQ (probably this weekend)! See, you guys even helped me before I was officially a member.
I even asked the guy at amazing ribs about it on his face book page and he thought the fire brick method sounded like a great idea and a cheaper option than the smokenator (which he rates pretty highly as an accessory). Anyway, I look forward to learning from all of you and sharing my experiences and successes and failures (and everywhere in between).
Take care,
Matt
Most recently, I smoked my first brisket -- a flat (didn't even know the difference between packers and flats until a couple weeks ago). Thankfully, between a combination of Steve Raichlen's book and reading about how to make brisket on amazingribs.com, it turned out pretty awesome. Awesome, as in cut-with-a-fork tender. That is actually what led me here, since I am now hooked. I guess that's what they say about golf (not that I play)... all it takes is one good shot that you hit and you are hooked.
Due to space concerns, the wife won't allow me to get a dedicated smoker, so I've been looking for easier and better ways to use my kettle as a smoker. That led me to read about various automatic temperature control devices and learn about a device called the smokenator. Searching for reviews of the smokenator, led me here, where I saw people talking about the "fire brick method" and the "minion method" which is now what I am going to try the next time I BBQ (probably this weekend)! See, you guys even helped me before I was officially a member.
I even asked the guy at amazing ribs about it on his face book page and he thought the fire brick method sounded like a great idea and a cheaper option than the smokenator (which he rates pretty highly as an accessory). Anyway, I look forward to learning from all of you and sharing my experiences and successes and failures (and everywhere in between).
Take care,
Matt
