Heya. I came across this forum when I was researching the ProQ Excel 20. I started reading and it looks like a pretty decent group with a lot of knowledge.
I'm a 45 year old married father of an 11 year old son and a 14 year old daughter. I've been cooking for about 27 years or so and I was a professional chef for about 10 years. I cooked in some pretty nice restaurants but the long hours for low pay made me eventually leave the business. Now I just cook for fun...And so I don't starve to death.
I know this is an Az. forum but I'm from the far northern part of California, way up in Redding. Please don't associate me with anything south of hear. I don't like it either. Hopefully I won't be considered too much of an outsider since I'm hear for the BBQ and that's what this forum is about, right?
I consider myself an expert with many types of food but BBQ/Smoked foods aren't one of them. I've had a Big Chief top loading electric smoker for about 20 years and it's seen a lot of use. But while it will smoke like crazy it doesn't get hot enough to fully cook anything other than a large salmon fillet or jerky. It's also too hot for cold smoking. After smoking in the Big Chief I then have to finish it some other way. For a while now I've been using a counter top electric roasting oven with multiple racks in it. I then finish up on my 15 year old Weber gas grill with my own sauce to glaze the ribs. Obviously my method isn't for the BBQ purist but it does produce some really delicious smoked meats. I've had quite a few people tell me that it's the best BBQ they've ever eaten...But I realize that some people are just ignorant. That being said, I've eaten a lot of Q in my days and I've only had one or two that I liked better than mine. Or at least I' give that distinction to my spare ribs and chicken. The pork butt but is really good but not great. I haven't cooked a lot of brisket but what I have done has been good but left room for improvement. Bottom line...I'm hear to learn how to do it right.
Regarding the age old debate of whether or not to put sauce on ribs, I do it because I like it that way. I've heard the argument that, "Good BBQ doesn't need sauce". Well, if that's true then what about the flavorful mops that some people use? Or why bother to put on the elaborate rubs? Doesn't the smokey meat have enough flavor for you? Or...Why put all of those condiments on a good hot dog or hamburger? Don't you want to taste the flavor of the meat? I'm a believer that if a person thinks it tastes good then that's how they should make it. I'm all about the flavor and I'm not necessarily too hung up on how you get there. That being said, there are only so many ways to make meat smokey, tender and juicy and I'm here to try to learn the best way.
I just bought a triple stacker ProQ Excel 20 smoker from a guy on Ebay. I got a good deal at $240 shipped. He shipped it from Arizona yesterday so we'll see it when it gets here. I've learned a bit about the Excel 20 already by reading this forum and the ProQ forum. It looks like I made a good decision and I'm looking forward to producing some good BBQ in the near future. I know there will be a learning curve but hopefully it won't be too steep.
I'm trying to figure out what type of fuel to use right now. I read the Lump Charcoal Review over on the BGE forum and I've been reading the Fuel Forum on this site. Lots of interesting info to digest. But so far I still haven't figured out whether to start out with lump or briquettes. I do have a couple of older charcoal grills, a tiny Weber Kettle and a POS Sunbeam something-or-other. Both were free when my neighbor moved and I've used them a few times with mixed results. They came with a chimney starter and I've used both lump and briquettes. I dunno,. Neither worked all that well and the results from those grills don't apply to a bullet smoker anyway.
So, that's who I am and that's some of what I know. I'm looking forward to learning more from you guys and thanks for having me.
Bruce