Razorblader
Wandering around with a bag of matchlight, looking for a match.
Hi All:
I joined just a week or two ago. Getting ready for my first cook of the year on Saturday. Of course, we got some surprise snow today, so I'm hoping it warms up this weekend. Planning a brisket from Sam's and a couple of racks of ribs. I was thinking about beef ribs, cuz I saw, but didnt get to taste some awesome looking beef ribs at La Barbeque in Austin a few weeks back. They were sold out by the time I hit the ordering window. I'm probably going to go with pork spares, because I have had success, and because then I get the best of both pork and beef worlds.
I have two Char Griller side box smokers. I know they aren't professional grade, but they do the job. Someday, I'll upgrade.
I ordered 15 lbs. of post oak from fruitawood.com. I've always used apple, cherry and beech chunks, but I like the Texas BBQ, and when I ask, they always use post oak. For the first time, I'm planning to use charcoal only to get the smokers started, then I'm moving to only the wood. Prior to this, its always been a combination of charcoal and the chunks.
I'm planning to post my experiences to the main forum.
So far, I've been reading the forums a lot, and it will change the way I cook this weekend, hopefully, for the better.
Glad to be here,
Andy
I joined just a week or two ago. Getting ready for my first cook of the year on Saturday. Of course, we got some surprise snow today, so I'm hoping it warms up this weekend. Planning a brisket from Sam's and a couple of racks of ribs. I was thinking about beef ribs, cuz I saw, but didnt get to taste some awesome looking beef ribs at La Barbeque in Austin a few weeks back. They were sold out by the time I hit the ordering window. I'm probably going to go with pork spares, because I have had success, and because then I get the best of both pork and beef worlds.
I have two Char Griller side box smokers. I know they aren't professional grade, but they do the job. Someday, I'll upgrade.
I ordered 15 lbs. of post oak from fruitawood.com. I've always used apple, cherry and beech chunks, but I like the Texas BBQ, and when I ask, they always use post oak. For the first time, I'm planning to use charcoal only to get the smokers started, then I'm moving to only the wood. Prior to this, its always been a combination of charcoal and the chunks.
I'm planning to post my experiences to the main forum.
So far, I've been reading the forums a lot, and it will change the way I cook this weekend, hopefully, for the better.
Glad to be here,
Andy
