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Originally Posted by KenP
Forever... Oh wait. Burning up a steak on the grill isn't Q'ing like I thought it was.  Only 6 months of really doing it.
About 7 years ago I decided I should learn how to grill the proper way, not just toss some food on the grill until it was blackened.  That just led to me wanting to try smoking and we love it. I want a larger smoker and Weber is coming out with 22 1/2" WSM in the next month or so, but not sure the wife is going to go for that.
There's alot more I want to do like a meatloaf, some cheese, and other stuff. I nail the ribs and the butt, however I really want to get the large full packer brisket down pat. |
I've not found anyone that knows how to smoke cheese. Nothing better than a good hunk of either smoked american or cheddar cheese. I'd heard about using cheese cloth or something.
I wont have time to Q anything up in the next few weeks so tonite my wife and I went to smokey bones for some Q. Was telling her about that Bradley Smoker...and I didnt get push back...woohoo...might be on the horizon!
I've been grilling since I was about 16 or so. Smoking, probably in the past 5 or so years. Prior to learning about smoking I just thought BBQ meant slappin some sauce on a hunk of meat and grilling it.
I've got the ribs down and can make a consistent rib every time. My neghbor always does the butts and he has those nailed. He did a HUGE brisket about a month ago. Was great. But he cooked it all night in a slow cooker then smoked it for 8 hours or so if I recall correctly.
I've read about the meatloaf, they call it a funny name like a buffalo turd or something dont they?
I agree with you the stuff freezes very well and tastes just like off the smoker...and we dont even vacuum pack it. Just put it in a plastic container and freeze it up.