Hi everyone my name is Jose and I kick with in Miami, FL area. Been smoking meats as a serious backyard hobbyist for about 3 years now. I post lots of what I do on Instagram https://www.instagram.com/p/CO89x-fH...d=tvwgi78fxpx1
That link will take you to today’s cook. Nothing too crazy just some smoked salmon and clams. I finally joined the pit master club because I want to purchase a offset stick burner abs am looking for advice before I fork over that type of money. Ideally want something big enough that I won’t outgrow any time soon.
my current setup is a 4 burner Charbroil Infrared (Tru) a Weber kettle performer with abs upgrades and a fan port, a 2 burner blackstone griddle and the SNS Kamado (in order of acquisition dates)
That link will take you to today’s cook. Nothing too crazy just some smoked salmon and clams. I finally joined the pit master club because I want to purchase a offset stick burner abs am looking for advice before I fork over that type of money. Ideally want something big enough that I won’t outgrow any time soon.
my current setup is a 4 burner Charbroil Infrared (Tru) a Weber kettle performer with abs upgrades and a fan port, a 2 burner blackstone griddle and the SNS Kamado (in order of acquisition dates)
Attached Files
Comment