New to Smoking

[Tex50613]

Thanks for the add. I'm new to the smoking side of BBQ bit gonna try my darndest to mess it up Lol. I grill all the time over charcoal on either one of the 3 the 4'×5'+- pull behind grills my father, brother, and I built from a old stainless milk bulk tanks or on the old barrel grill that I just had to retire due to the bottom rusting out. To replace the barrel grill my wife bought me a dual fuel grill from Char-griller along with the side firebox/table top grill which I opted to install as the side firebox on the charcoal side of the grill. In the week since putting the grill together I have tried smoking a pork loin which due to high winds and no windbreak the smoker's temp wouldnt exceed 200°f and after 4 hours the loin had to be finished in the oven and even though that mishapp turned out moist and one of the best loins I've ever cooked and I've cooked hundreds of them over the years. Then this am I tried smoking some mild cheddar, mozzarella, provolone, Swiss, and colby-jack cheeses with some hickory which looked awesome and are currently in the refrigerator for 24-48hrs per one my friends who has been smoking stuff for 5 or 6 years instructions so I hope they turn out as good as the loin.

[k.a.m.]

Welcome to the ring Tex50613, looking forward to seeing some pics of your cooks.
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Always remember slow and steady wins the race.

Hybrid Cooker

[brutus1964]

welcome to the smoke ring.
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Chargriller
Weber Kettle
Heartland Cookers 36 x 48 Rotisserie

"If you always do what you have always done, you will always get what you have always got"- Henry Ford

[Canadian Bacon]

Welcome to The Smoke Ring.
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Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25