Greetings everyone,
Don't know how much time I'll have to participate here, but thought I should tell you a little about myself.
I've been grilling for forever, smoking for about 15 years.
All my smokers have been pellet smokers. I hope you don't hold it against me.
First was a Memphis Pro, then added a Blazin' Grid-Iron when I lived in Texas.
When I got to New Mexico, hadn't sold our house in Texas yet, so bought a CampChef Vertical pellet smoker to use since the Pro was still in Texas.
Eventually sold the Pro and got the Memphis Elite built-in (USA made) and built and ODK.
Then moved and bought another Memphis Elite built-in to go in a pretty awesome ODK.
After a few years we moved again.
I always wanted to go bigger, SWMBO wanted smaller. You can guess who won that debate.
So now I still have the CampChef smoker and yesterday ordered a Lone Star Grillz 20" x 42" pellet grill/smoker.
Being this is early May, I probably won't see it until August. 14 week lead-time.
When I bought the CampChef smoker, it wasn't intended to ever be the primary smoker, but would end up being used primarily for making jerky, and smoking cheese due to having 7 fair sized grates.
But it has seen some use as my only smoker.
As for my hobbies: BBQing (of course), Making bread, pizza and charcuterie.
As for what I make:
For grilling - The usual stuff, burgers, brats, steaks, etc.
For smoking - more of the usual, brisket, pork shoulder/butt, ribs, and various other items
For pizza - Mainly NY style and some bar style. Some toppings are homemade pepperoni, homemade sausage, homemade Canadian bacon.
For bread - sandwich type bread for buns, hoagie rolls, rye bread, and sourdough bread.
For charcuterie - pepperoni, summer sausage, and Genoa salami. Only been doing this a little over a year. A fun, and tasty hobby.
So if you're still awake, that about covers it.
Bruce
Don't know how much time I'll have to participate here, but thought I should tell you a little about myself.
I've been grilling for forever, smoking for about 15 years.
All my smokers have been pellet smokers. I hope you don't hold it against me.
First was a Memphis Pro, then added a Blazin' Grid-Iron when I lived in Texas.
When I got to New Mexico, hadn't sold our house in Texas yet, so bought a CampChef Vertical pellet smoker to use since the Pro was still in Texas.
Eventually sold the Pro and got the Memphis Elite built-in (USA made) and built and ODK.
Then moved and bought another Memphis Elite built-in to go in a pretty awesome ODK.
After a few years we moved again.
I always wanted to go bigger, SWMBO wanted smaller. You can guess who won that debate.
So now I still have the CampChef smoker and yesterday ordered a Lone Star Grillz 20" x 42" pellet grill/smoker.
Being this is early May, I probably won't see it until August. 14 week lead-time.
When I bought the CampChef smoker, it wasn't intended to ever be the primary smoker, but would end up being used primarily for making jerky, and smoking cheese due to having 7 fair sized grates.
But it has seen some use as my only smoker.
As for my hobbies: BBQing (of course), Making bread, pizza and charcuterie.
As for what I make:
For grilling - The usual stuff, burgers, brats, steaks, etc.
For smoking - more of the usual, brisket, pork shoulder/butt, ribs, and various other items
For pizza - Mainly NY style and some bar style. Some toppings are homemade pepperoni, homemade sausage, homemade Canadian bacon.
For bread - sandwich type bread for buns, hoagie rolls, rye bread, and sourdough bread.
For charcuterie - pepperoni, summer sausage, and Genoa salami. Only been doing this a little over a year. A fun, and tasty hobby.
So if you're still awake, that about covers it.
Bruce
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