Finally decided to jump in whole hog (/groan) and get my membership. My name is Scott, but you can call me Strolan. Most my friends do! I have been a fan of outdoor cooking for over 20 years but have just started getting my feet wet with smoking, smokers and some more advanced cooking methods. For more info about me you can check my bio. And if you don't, I would not blame you one bit! 
Anyways, after a summer of fooling with a COS I finally decided there had to be a better way. Luckily, I found this site and I am glad I did! I have already used recipes, advice and techniques to up my game. So I figured if it was this good for free getting a sub good only take it to 11! (And to be honest I really want the meat temp guide and didn't want to shell out the $10 without getting something else out of it.
) /cough
It looks like I have a lot of ground to cover. and I am sure I will have many questions along the way. Thanks for having a awesome place to share ideas and fun.
See ya all in the Pits!
Strolan
Anyways, after a summer of fooling with a COS I finally decided there had to be a better way. Luckily, I found this site and I am glad I did! I have already used recipes, advice and techniques to up my game. So I figured if it was this good for free getting a sub good only take it to 11! (And to be honest I really want the meat temp guide and didn't want to shell out the $10 without getting something else out of it.
) /coughIt looks like I have a lot of ground to cover. and I am sure I will have many questions along the way. Thanks for having a awesome place to share ideas and fun.
See ya all in the Pits!
Strolan
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