The joy of smoking meat

Smoking meat is my passion.  For many years I wanted to try it but was put off by the unreasonable belief that it was difficult.  Ten years ago I decided I was going to learn how to do it, no matter how many pieces of meat I ruined in the process.   Poking around on the internet, I decided the Weber Smokey Mountain smoker was probably best for me.

I amazed myself that I could actually assemble it all by myself!  I started out with all the pieces spread out on my living room floor.  It was much easier than I expected.  With the dogs looking on, I took it one step at a time and soon it was standing - fully assembled - in my living room.

After ten years of smoking all kinds of meat - whole chickens, a roast, baby back ribs, even briskets - I am proud to say I have never ruined any meat!

There is nothing finer than sitting beside my smoker, enjoying the warm, sunny weather and watching the puffy white cumulus clouds above in the blue sky with a glass of wine and the dogs running around the backyard.  Oh, and the aroma coming from the smoker is divine.  I buy my wood chunks online from a very reputable company.  They store their wood indoors, away from the bugs and other undesirables that can infiltrate the wood.

Whenever anyone asks me about getting into smoking meat, I am more than happy to oblige!  Meat coming out of the smoker not only tastes delicious, it is so very tender.

There are all kinds of smokers on the market.  I am a strong - very strong! - advocate of the Weber Smokey Mountain.  It has worked well for me.  Many smokers on the professional circuit choose the WSM.  I now have two, my original one is the 18 inch (diameter) and a few years back I got the 22 inch.  I believe a charcoal type is the very best for flavor and wouldn't have an electric or pellet for any reason!  Admittedly, those types do have their proponents.