Hi all!
I'm Deborah, my day job is community college professor, and I used to be all about horses but have reached the age of physical warranty expiration and am not sure I'm going to get back to that. I do some jewelry design and fabrication, including soldering with an oxygen-propane torch, so I'm not afraid of a little heat. I'm near Annapolis in Maryland, where people put Old Bay on everything. I moved here four years ago from Southern California.
My ex-husband did a lot of grilling and smoking. I have just acquired a Camp Chef Pellet Grill with the Sear Box propane grill attachment. It also has the "slide and grill" feature which I thought might be useful for burgers, sausages and other stuff that doesn't need a hard fast sear, but I gather there are a lot of opinions about that. This seemed like a decent combination with a compact footprint on my deck. I haven't even burned it in yet as it arrived in the rain Friday!
I have quite decent indoor cooking skills and did a lot of prep for stuff the ex smoked or grilled. I have a sous vide setup that I really liked the results from. But I'm a total newbie to running the grill and smoker. 25 years ago I had a Smokey Joe charcoal kettle that I used a few times and that's really it!
For my first cook I'm going to try the smoked chicken tomorrow.
I'm Deborah, my day job is community college professor, and I used to be all about horses but have reached the age of physical warranty expiration and am not sure I'm going to get back to that. I do some jewelry design and fabrication, including soldering with an oxygen-propane torch, so I'm not afraid of a little heat. I'm near Annapolis in Maryland, where people put Old Bay on everything. I moved here four years ago from Southern California.
My ex-husband did a lot of grilling and smoking. I have just acquired a Camp Chef Pellet Grill with the Sear Box propane grill attachment. It also has the "slide and grill" feature which I thought might be useful for burgers, sausages and other stuff that doesn't need a hard fast sear, but I gather there are a lot of opinions about that. This seemed like a decent combination with a compact footprint on my deck. I haven't even burned it in yet as it arrived in the rain Friday!
I have quite decent indoor cooking skills and did a lot of prep for stuff the ex smoked or grilled. I have a sous vide setup that I really liked the results from. But I'm a total newbie to running the grill and smoker. 25 years ago I had a Smokey Joe charcoal kettle that I used a few times and that's really it!
For my first cook I'm going to try the smoked chicken tomorrow.
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