MDG816
Wandering around with a bag of matchlight, looking for a match.
:wave:
Greetings brethren.
I came into my initial love of bbq when I picked up a side job at Battle's Barbeque summer after graduating from Iowa State University in Ames, IA. It was a humble, order at the window, grab a cup of fresh squeezed lemonade while three 20 somethings in the back sliced, and plated sandwiches, ribs, chips, beans, pickles.
A year later I moved down to KC and got a job serving at Jack Stack Barbecue and actually was a trainer in opening up the location on the plaza (if I could go back in time I would've applied to work in the kitchen. the pay wasn't as good, but I'd love to have that experience to draw from now).
That was all about 10 years ago. I'd dreamed of smoking my own meat someday. Then about 3 years ago, my new wife and I were driving around. She wasn't keen on me dropping a few hundred dollars on a hobby I wasn't sure about and that's when she spotted a vertical smoker for $5.
I picked it up, googled it, and have since come to know and kind of love/hate my ECB. A few mods, burns, and curse words later and I've rigged it up and would put my brisket* and butts up against just about anything I've eaten/served elsewhere. That said I'm just about reached my patience with the tending she requires (the smoker, not the wife).
Anyway, I've probably got 5 smokes under my belt, and they've each gotten better. Try to take decent notes so I can improve my process each time.
Here's some flicks from the last or last two smokes.
* - I'm sure you would all call the authorities, but I actually have to fold my whole packers to fit on the ECB. Aside from sometimes being a little difficult to get off the smoker that way, they've still turned out tender, moist and delicious.
Greetings brethren.
I came into my initial love of bbq when I picked up a side job at Battle's Barbeque summer after graduating from Iowa State University in Ames, IA. It was a humble, order at the window, grab a cup of fresh squeezed lemonade while three 20 somethings in the back sliced, and plated sandwiches, ribs, chips, beans, pickles.
A year later I moved down to KC and got a job serving at Jack Stack Barbecue and actually was a trainer in opening up the location on the plaza (if I could go back in time I would've applied to work in the kitchen. the pay wasn't as good, but I'd love to have that experience to draw from now).
That was all about 10 years ago. I'd dreamed of smoking my own meat someday. Then about 3 years ago, my new wife and I were driving around. She wasn't keen on me dropping a few hundred dollars on a hobby I wasn't sure about and that's when she spotted a vertical smoker for $5.
I picked it up, googled it, and have since come to know and kind of love/hate my ECB. A few mods, burns, and curse words later and I've rigged it up and would put my brisket* and butts up against just about anything I've eaten/served elsewhere. That said I'm just about reached my patience with the tending she requires (the smoker, not the wife).
Anyway, I've probably got 5 smokes under my belt, and they've each gotten better. Try to take decent notes so I can improve my process each time.
Here's some flicks from the last or last two smokes.
* - I'm sure you would all call the authorities, but I actually have to fold my whole packers to fit on the ECB. Aside from sometimes being a little difficult to get off the smoker that way, they've still turned out tender, moist and delicious.
