Greetings from North Carolina
Posted: Fri Jan 01, 2021 8:12 pm
Hello everyone and happy 2021 from central North Carolina.
I came across the forum while looking up a question of curiosity on a Pit Boss series 3 vertical that I just got set up today. It was a mutual Christmas gift from the SO and I.
I consider myself to be an improving novice when it comes to the art of BBQ and smoking. Several years ago, I bought an “El Cheapo Brinkman” at HD and made several modifications to it. I used it for a few years and my skill, and food quality improved over time. My better half thought it would be a nice surprise gift to get me a smoker but learned she didn’t know much about them and enlisted my help. After much research I decided on this unit. I have a decent (charcoal) Weber and have been experimenting with indirect cooking and tried things like beer can chicken.I didn’t trust the timing on the Internet and overcooked it, but otherwise it was pretty good. The deciding factor on getting the vertical was that they’re really good at smoking, but not grilling but I didn’t need a second grill.
I have an interest in cold smoking of things like (home cured) bacon and sausage as part of a hobby of food preservation without refrigeration and figured this smoker would be good for trying some things like that while being a good complement to the grill for cooking variety.
Looking forward to trying new things and improving my skills.
I came across the forum while looking up a question of curiosity on a Pit Boss series 3 vertical that I just got set up today. It was a mutual Christmas gift from the SO and I.
I consider myself to be an improving novice when it comes to the art of BBQ and smoking. Several years ago, I bought an “El Cheapo Brinkman” at HD and made several modifications to it. I used it for a few years and my skill, and food quality improved over time. My better half thought it would be a nice surprise gift to get me a smoker but learned she didn’t know much about them and enlisted my help. After much research I decided on this unit. I have a decent (charcoal) Weber and have been experimenting with indirect cooking and tried things like beer can chicken.I didn’t trust the timing on the Internet and overcooked it, but otherwise it was pretty good. The deciding factor on getting the vertical was that they’re really good at smoking, but not grilling but I didn’t need a second grill.
I have an interest in cold smoking of things like (home cured) bacon and sausage as part of a hobby of food preservation without refrigeration and figured this smoker would be good for trying some things like that while being a good complement to the grill for cooking variety.
Looking forward to trying new things and improving my skills.
