Learning to BBQ

Over the past few weeks I build myself an offset smoker. You know, those texas thingy’s that when people see you cooking on one they think you’re a pro. Yeah. I like that about them.

I’m amazed how easy it is to control temperature with this thing. I am cooking with cheery at the moment and its incredibly mild flavor hasn’t produce an overly-smokey taste yet.

So far we’ve smoked a whole chicken (best whole chicken I’ve ever tasted), chicken wings and beef ribs. I honestly think you could put anyone if front of this thing, give them a few pointers, and they could make some of the best tasting food. Seriously. I am NOT a great cook; but the barbeque I’m pulling off of this thing. . . GOOD NIGHT!

The one negative I have with this is it’s too small. I made this from a 60 gallon air compressor and I was sure I’d be able to get at least 3 or 4 briskets on at a time. Realistically, I’m might be able to squeeze 2 on but I’m pretty sure that would be crowded. Oh well. I guess I’ll just have to build a bigger one.

Cheers.