Hello everyone! Looks like a great forum for lots of ideas and advice.
Although I've been grilling meat for decades I just started smoking meat recently using a Weber Kettle aftermarket accessory call the Smokenator that I received as a gift. I have exactly 6 smokes under my belt. In order they are salmon, whole chickens, chuck roasts, spare ribs, Boston butt, and tri tips. Everything turned out phenomenal. A Weber Kettle buddy is getting tired of me saying "It was the best salmon, chicken, spare ribs, pulled pork, and tri tip we've ever eaten!" The one exception was the chuckies, but I know what I did wrong and will give them another shot soon now that I have a Maverick ET732 for better meat temp monitoring.
My wife is from West Texas so we're big mesquite fans but I have oak, applewood, pecan, and hickory we'll try soon. She has mesquite sap in her veins though so we'll see how she likes the other woods.
I'm looking forward to reading what folks have done and getting lots of ideas. Just wanted to say "howdy!"
Although I've been grilling meat for decades I just started smoking meat recently using a Weber Kettle aftermarket accessory call the Smokenator that I received as a gift. I have exactly 6 smokes under my belt. In order they are salmon, whole chickens, chuck roasts, spare ribs, Boston butt, and tri tips. Everything turned out phenomenal. A Weber Kettle buddy is getting tired of me saying "It was the best salmon, chicken, spare ribs, pulled pork, and tri tip we've ever eaten!" The one exception was the chuckies, but I know what I did wrong and will give them another shot soon now that I have a Maverick ET732 for better meat temp monitoring.
My wife is from West Texas so we're big mesquite fans but I have oak, applewood, pecan, and hickory we'll try soon. She has mesquite sap in her veins though so we'll see how she likes the other woods.
I'm looking forward to reading what folks have done and getting lots of ideas. Just wanted to say "howdy!"
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