@philrmcknight's Journal, 05 May 2017

Tomorrow for sure, though? It doesn't look like you have any rain problems to contend with, Chef. 

Mmmmm I can smell it now! 

Nice job! 

My dad gave me a twin pack of beef finger ribs, which I smoked and just finished sampling. I'll have to take some pics of the second rack because the first is gone. Smoked beef over pecan wood for an hour, finished in a 255° oven for two hours. Un-freakin'-believable, I forgot just how good my smoked meats really are.  

My husband loves his Weber Grill!  

Hopefully that dies down by dusk, add the meat, then just let the meat cook all night. Check it in the morning. I'm a newbie. Have an electric smoker. Set temp and timer. Add chips. I am not as good as you Phil. Love smoked meats though. Chicken and ribs the best. Even did a brisket that came out pretty good.  

When I bought the Weber I wasn't really thinking about smoking meat, just grilling burgers and hot dogs, the way my dad did when I was a kid. Then I got bit by the low and slow bug, modified my Weber for a smoke set up and went off to the races. The way I learned to do it was probably the hardest possible way, and I'm glad I did, there's no teacher like experience, and I'm definitely better at my craft for it, a true Pit Master!