Ahhhh. Another journey in life.You start with a good smoker - Pitts and Spitts.
You begin to experiment. You make a lot of over-smoked meats. You figure out the temperature mix in the smoker. And slowly but surely, you start getting some good meats coming out.
Chicken, pork shoulder, pork ribs are making good progress. Even started working on homemade sausage... Brisket is proving to be a challenge. Something about cooking it for 18 hours.
Various side dishes are being discovered and worked on. Good cole slaw, smoked baked beans, smoked portobello mushrooms, smoked onion halves, all good things.
Now we're getting ready to start visiting various BBQ cookoffs. The 2008 Austin Rodeo BBQ cookoff is coming to town early in March.
Finally, this smoker is so heavy it's slowly sinking into the ground. So we're starting to pull together a solid base with an underlying layer of cement blocks and a layer of decorator blocks on top. This is my pre-spring outside project while the warm weather holds.
