Hello from Atlanta!
Texan living/smoking in ATL. I try to avoid judgement when cooks don't use salt/pepper/post oak for beef. Loving the spicy vinegar sauces I've come across out here.
I use a kamado grill/smoker for most everything, but now and then you'll catch me on propane when I didn't give myself 2 hours to preheat the grill. I recently adopted the Billows kamado temp controller and, while I am ashamed at the lack of work I have to put into maintaining my fire now, I'm amazed by the results. I have been smoking meats for about 10 years and always looking to improve. The Katz's Pastrami recipe on here absolutely blew my family and me away.
I use a kamado grill/smoker for most everything, but now and then you'll catch me on propane when I didn't give myself 2 hours to preheat the grill. I recently adopted the Billows kamado temp controller and, while I am ashamed at the lack of work I have to put into maintaining my fire now, I'm amazed by the results. I have been smoking meats for about 10 years and always looking to improve. The Katz's Pastrami recipe on here absolutely blew my family and me away.
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