I’ve been a smoked meat enthusiast for over 25 years. I started out using charcoal in a Charbroil rig I found in my neighbors backyard. I’m pretty sure I’ve tried cooking every animal I (legally) can and using every kind of hardwood out there to get the best flavor possible.
Recently I’ve made the switch over to an electric smoker for a more consistent product. It also allows me to not have to remain as focused on keeping the fire stoked all day to remain in my desired heat zone.
I’m setting this web blog up to review a few different smokers I’d like to test out, and pass on some of my favorite recipes, tips and tricks so you can get the best results with all of your backyard BBQ.