Hi all, I got my Bar-B-Chef smoker in 2007 and have been enjoying it ever since. The first time I used it on a batch of beef ribs and invited my family over for dinner. I had 4 frozen pizzas in the freezer just in case. But they turned out great. I love doing turkeys, turkey legs, chicken, salmon, trout and tri-tip.
I use cherry, pecan, mesquite and my favorite is maple. I tried olive wood from a couple of trees we cut down but it doesn't burn that well and the bark makes the smoke bitter.
I'm happy I found this site and I'm looking forward to participating here.
Jeff
