Greetings folks.
Although I have fairly extensive experience cooking with smoke, having run a commercial smoke-house for several years, fully 99.9% of said experience is with smoking seafood...particularly salmon. Lately, however, my very pregnant and former competative barbequing wife (member of C.H.O.P. / The Re-Up Cart for Vancouver area BBQers) has been having hankerings for smoked ribs, brisket, chicken, and all the good stuff I hadn't really played with.
Of course, the simple solution would be to bring my meat into work with me - but that wouldn't be much fun. So, over the past couple of weeks, I've been playing around with smoking on my (wait for it) Walmart special propane grill-top, with limited success. Of course, both my professional interest has been piqued, as well as the realization that I really do enjoy eating my creations...and to the internet I turn for to better my procedure.
Other than barbeque, I enjoy spending as much time as I can out of doors camping, hunting, fishing, hiking, etc.; preferably with my young son in tow. When the weather turns inclement, I can often be found huddled over a good novel in my den, wreathes of smoke ascending from my pipe. Of course, no matter the weather, I can oft be found playing in the kitchen, creating all sorts of strange and wonderous victuals (not always in a good way!).
As I mentioned earlier, I worked in the food-industry for several years running a smoke-house on Vancouver Island before completing my MBA. Currently, I partner in a Business and Immigration Consulting firm and dedicate my time on the side to writing tobacco evaluations for PipesMagazine.com.
Of course, no thread is worth-while without pictures, so here are my first couple of attempts at low and slow.
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