Hello - new to the forum and new to smoking meat. Originally from the KC area, now live an hour outside of Chicago, and never thought I could match the flavor of pitmasters from there, but my family thought I could give it a try and bought me a smoker for father's day this year. The Big Green Egg was suggested, but I didn't see investing that much $ for something I wasn't positive I was going to stick with. Settle on a Pit Barrel Smoker, placed the order and waited a few weeks before it arrived. My first few attempts were OK, but nothing to brag about. After reviewing the PBC videos again and checking out the PBC forum here I was able to make some minor adjustments that greatly improved the results. The baby backs we has for dinner yesterday were brag worthy.
