Howdy y'all from West Chester PA! Although I'm now in PA, I've lived in several states and my love of beef Q comes from going to college in Austin, followed a few years later by working in Dallas. Those were both a long time ago and were followed by a long time at the beach south of L.A., where I also fell in love with Santa Maria Tri Tip (hard to find a tri-tip cut in this part of the country). The inability to find good Q easily, led me to buy my GOSM a little more than a year ago (btw, I saw that Costco.com has the standard width on sale for $229 for another 10 days).
Like many others, I am an internet search geek, so after a few fairly successful attempts using Dr. BBQ's book, I found AR and the forums, which have taken me pretty far - MH's recipe for close to Katz's pastrami is spot on. I joined PC to show my appreciation. I smoke about once a week about 8 months of the year and a little less in the winter months.
While I like the ease of a propane fire, as the GOSM's dial is not really all that sensitive and I end up closely monitoring my cooks anyway, I'd really like to add/move to a vertical offset and maybe even a straight stick burner. (Thanks to the recent storms, I've got wood from a 50-60' Ash tree starting the curing process). It's not in the budget now, but as soon as it is ...
The nickname, ironically, was given to me by friends as a play on my last name, not from my love for smoking or as a comment on my cooking abilities :-)
Like many others, I am an internet search geek, so after a few fairly successful attempts using Dr. BBQ's book, I found AR and the forums, which have taken me pretty far - MH's recipe for close to Katz's pastrami is spot on. I joined PC to show my appreciation. I smoke about once a week about 8 months of the year and a little less in the winter months.
While I like the ease of a propane fire, as the GOSM's dial is not really all that sensitive and I end up closely monitoring my cooks anyway, I'd really like to add/move to a vertical offset and maybe even a straight stick burner. (Thanks to the recent storms, I've got wood from a 50-60' Ash tree starting the curing process). It's not in the budget now, but as soon as it is ...
The nickname, ironically, was given to me by friends as a play on my last name, not from my love for smoking or as a comment on my cooking abilities :-)
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