Greetings from St. Louis, Missouri! I've been using a kettle for about 20 years or so... but still learning and wanting to get more into it. I've done my share of burgers, dogs, and such, but also pork steaks (blade steaks from the Boston butts?). I've had some success with strip steaks and planked trout, but still perfecting those. I've even done St. Louis-cut ribs, but only once, so far.
I like using mesquite, apple, or hickory chunks, when I'm having fun with it. I'm looking at getting a smoker at some point in the next few years, but I'm not there, yet. I'm looking forward to seeing what you all are doing, and maybe sharing a success story or two of my own along the way.
I like using mesquite, apple, or hickory chunks, when I'm having fun with it. I'm looking at getting a smoker at some point in the next few years, but I'm not there, yet. I'm looking forward to seeing what you all are doing, and maybe sharing a success story or two of my own along the way.
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