Hello fellow pitmasters! I am a grilling, smoking, and roasting enthusiast in Newark (pronounced NEW-ark.... go figure) Delaware, US of A. I figured I would join, considering I've read a couple hundred free articles here and figured I would give back.
I primarily run a Char-broil Kamander (Kamodo knock-off) that I picked up a few years ago. I mainly grill, but I have started smoking recently and am going to work on my roasting skills. I also want to start doing pizza and see how the family reacts (I have a little bit of professional experience slinging pies in a wood-fired oven). My specialty on the grill is picanha, though that cut of meat is hard to find in this area (I'm married to a Brazilian, had to learn).
I am a happy enthusiast, but there is so much to learn, so I'm glad to be here.
I primarily run a Char-broil Kamander (Kamodo knock-off) that I picked up a few years ago. I mainly grill, but I have started smoking recently and am going to work on my roasting skills. I also want to start doing pizza and see how the family reacts (I have a little bit of professional experience slinging pies in a wood-fired oven). My specialty on the grill is picanha, though that cut of meat is hard to find in this area (I'm married to a Brazilian, had to learn).
I am a happy enthusiast, but there is so much to learn, so I'm glad to be here.
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