Hi all, I'm somewhat of a newbie to this. I've been cooking on the WSM for going on three years. I'd done some smoking on electric smokers previously, but an opportunity came up and I made a trade for a used (one time) 22 1/2" bullet. I added a second 22 1/2" to my collection this past spring. I've also got a cheapo Char-broil offset smoker that sees most of it's use as a grill.
I've cooked in a couple of very small local competitions and really enjoyed them. I'm planning on doing a few more larger comps this year. So far pork seems to be my strongest category.
Prior to this winter I didn't do much cooking during the winter, but I decided to change that this year. I am happy to report that so far everything has went smoothly on that front. I've got sub-zero cooks of prime rib, pork butt, and tri-tip under my belt. I can't say I enjoy winter cooking as well as I do warm weather cooking, but the results are still delicious. Smoking pork at -8 with freezing rain is quite an experience.
Well enough lurking for me. Hopefully I'll have something to contribute to this forum from time to time.
I've cooked in a couple of very small local competitions and really enjoyed them. I'm planning on doing a few more larger comps this year. So far pork seems to be my strongest category.
Prior to this winter I didn't do much cooking during the winter, but I decided to change that this year. I am happy to report that so far everything has went smoothly on that front. I've got sub-zero cooks of prime rib, pork butt, and tri-tip under my belt. I can't say I enjoy winter cooking as well as I do warm weather cooking, but the results are still delicious. Smoking pork at -8 with freezing rain is quite an experience.
Well enough lurking for me. Hopefully I'll have something to contribute to this forum from time to time.
