Hi all,
Been using Meathead's recipes for years but just now joining the pitmaster club. I have a Mak Grills One Star that I've had about a year and a half and love, and formerly owned a Rec Tec that I (sadly) couldn't fit in our moving pods and had to leave in Cali. Figure I get about 85-90% of a true wood smoker's flavor with 5% of the effort, and the lazy part of me is good with that balance. Got a Karubeque hankering recently and then realized I can't be bothered to replenish the wood every 30 minutes. Maybe when the kids are out of the house and I have more free time on my hands...
Given Oregon's weather I usually smoke and grill in the summer/early fall months. Usually do a few briskets a summer (have a beautiful Snake River 18 pounder thawing in the fridge rn, getting ready for the 4th), grill the standard fare (burgers, chicken, steaks), and am particularly partial to cooking up some medium rare smoked salmon.
Happy to be here and hopefully learn from you all!
Matt
Been using Meathead's recipes for years but just now joining the pitmaster club. I have a Mak Grills One Star that I've had about a year and a half and love, and formerly owned a Rec Tec that I (sadly) couldn't fit in our moving pods and had to leave in Cali. Figure I get about 85-90% of a true wood smoker's flavor with 5% of the effort, and the lazy part of me is good with that balance. Got a Karubeque hankering recently and then realized I can't be bothered to replenish the wood every 30 minutes. Maybe when the kids are out of the house and I have more free time on my hands...
Given Oregon's weather I usually smoke and grill in the summer/early fall months. Usually do a few briskets a summer (have a beautiful Snake River 18 pounder thawing in the fridge rn, getting ready for the 4th), grill the standard fare (burgers, chicken, steaks), and am particularly partial to cooking up some medium rare smoked salmon.
Happy to be here and hopefully learn from you all!
Matt
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