Hi Folks, I'm Bill a Memphis boy now out near Knoxville. I've only been cooking for a few years since moving back to America. Before that Asia for ten years and before that apartment life didn't let me Q.
I don't have a lot of experience but so far I haven't ruined anything either. Faves are some smoked a$$, Memphis dry ribs, and briskets with the occasional yard bird.
For smoking, I have a PBC set up with a BBQ Guru DynaQ. I know that's a sin for some folks but I prefer a lower temp to smoke than the normal 275-300 on a PCB. Also found it's helpful in cranking up the heat at the end to crisp up some skin if needed.
I also have a weber 22" that I use for grilling. I use a vortex for my wings and once used it just to finish off some smoked spatchcocked chicken with a vortex to get some nice grill marks.
Happy to be here. Already found some answers to some questions I had by searching through some old posts.
Added a pic from our Christmas dinner.
Bill
I don't have a lot of experience but so far I haven't ruined anything either. Faves are some smoked a$$, Memphis dry ribs, and briskets with the occasional yard bird.
For smoking, I have a PBC set up with a BBQ Guru DynaQ. I know that's a sin for some folks but I prefer a lower temp to smoke than the normal 275-300 on a PCB. Also found it's helpful in cranking up the heat at the end to crisp up some skin if needed.
I also have a weber 22" that I use for grilling. I use a vortex for my wings and once used it just to finish off some smoked spatchcocked chicken with a vortex to get some nice grill marks.
Happy to be here. Already found some answers to some questions I had by searching through some old posts.
Added a pic from our Christmas dinner.
Bill
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