Good morning (for me) to everyone. I am in my 50s and, though I have been grilling since I was quite young, decided it was time to up my BBQ game after a friend served smoked pork belly and, later, a cheesecake...each cooked the same day on his BGE <queue mind blown gif>. I look forward to learning from everyone in this group and perhaps one day offering some wisdom (like how to deal with super lean beef from the local farm, which I may be asking in another channel shortly).
Peculiar personal note: for some reason, my hair seems to absorb ALL the smoke, so my family has asked me to always wear a hat when grilling.
Currently own:
Weber 22 and 26 Kettle.
Regular gasser with rotisserie.
Custom built horizontal stick burner.
Custom built duel fuel "whole hog" cooker.
​​​Many other tools of the trade.
In order to help you with yer hair problem we will need samples of follicles & pics of smoke flow off yer cookers. We do have a couple of members who are specialists in this area. Welcome, eat good and have fun!
Upstate NY, by upstate I don't just mean 30 miles north of NYC ;-)
My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
Welcome from upstate NY! I had the same problem, so I had to shave my head . I'm looking forward to seeing your posts and sharing information with you!
. I'm looking forward to seeing your posts and sharing information with you! 
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