Kevin James
Full Fledged Farker
Hey Everyone! Kevin here from Citrus Heights, CA, a suburb of Sacramento. I'm brand new to the forum, but been smoking for a few years on and off.
I started in about 2013 with a MES 30 electric smoker with an Amazen pellet tray. Due to restrictions at the apartment I was in at the time in San Jose, that's all I could have is an electric. When I moved up to the Sacramento area the MES didn't survive the move so I ended up taking a break for a while until this last spring when I decided I just couldn't go any longer without a smoker...... or two.
I have a few different options now, including a Pit Boss 1100 pellet smoker, a Weber Smokey Mountain 22.5, and a Weber 22.5 Kettle. I have a little Smokey Joe too which I just couldn't pass up for $35.
I'm just a back yard cooker at the moment, but due to getting hooked on the show BBQ Pit Masters, I've been thinking about maybe competing in some smaller local competitions. I'm not really sure yet but either way it's a lot of fun working to dial in my recipe's and processes! My current struggle is getting that perfect mahogany color on my ribs. They just keep coming out darker than I want, but I keep working on it... in fact I have three racks on the WSM as I type this!
I'm really looking forward to joining in on the conversations here!
I started in about 2013 with a MES 30 electric smoker with an Amazen pellet tray. Due to restrictions at the apartment I was in at the time in San Jose, that's all I could have is an electric. When I moved up to the Sacramento area the MES didn't survive the move so I ended up taking a break for a while until this last spring when I decided I just couldn't go any longer without a smoker...... or two.
I have a few different options now, including a Pit Boss 1100 pellet smoker, a Weber Smokey Mountain 22.5, and a Weber 22.5 Kettle. I have a little Smokey Joe too which I just couldn't pass up for $35.
I'm just a back yard cooker at the moment, but due to getting hooked on the show BBQ Pit Masters, I've been thinking about maybe competing in some smaller local competitions. I'm not really sure yet but either way it's a lot of fun working to dial in my recipe's and processes! My current struggle is getting that perfect mahogany color on my ribs. They just keep coming out darker than I want, but I keep working on it... in fact I have three racks on the WSM as I type this!
I'm really looking forward to joining in on the conversations here!