Hi everyone, my name's Chris. I live in southeastern Virginia, right near the NC border. A little about me: I joined the army out of high school, airborne infantry for 7 years, a few combat deployments under my belt, and got out honorably with a pretty good size disability rating (should've went to college, haha!) After that I went to school part time, and worked several entry level/ labor jobs while going to school part time to get my 2 year degree. Met my wife, had some kids, and now I'm working on getting my teaching license.
I'm new to the world of grilling (other than a few burgers and hotdogs on cheapo $20-$30 grills), and as you can probably guess from my username, I have a COS. I know, I know, but I didn't know about this website before I bought it, and the customer reviews I'd read seem to have been written by people like myself, people who either didn't know any better or didn't aspire to truly GREAT BBQ. Got my COS about a week and a half ago, and have since invested almost as much in modifications as I did on the grill itself. Managed to get it more or less sealed up, put in a baffle, etc etc. Still leaks WAY more than I'd like it to, but I'm so far managing to keep the temp more or less consistent (I have a range of 228-245, and I can usually keep it at one temp for a good 45 minutes to an hour before I have a 5-6 degree shift). Today (Sunday) I'm doing my first "real" cook. Got a 7 lb butt on the grill, doing everything by the book (Meathead's book that is ). Learned a ton so far from the general website, learning a lot about my smoker from my dry runs and my current cook, and I look forward to learning a lot here in the forum! When my COS kicks the bucket, I'd like to invest in building a nice covered BBQ area in my yard with a brick smoker!
I'm new to the world of grilling (other than a few burgers and hotdogs on cheapo $20-$30 grills), and as you can probably guess from my username, I have a COS. I know, I know, but I didn't know about this website before I bought it, and the customer reviews I'd read seem to have been written by people like myself, people who either didn't know any better or didn't aspire to truly GREAT BBQ. Got my COS about a week and a half ago, and have since invested almost as much in modifications as I did on the grill itself. Managed to get it more or less sealed up, put in a baffle, etc etc. Still leaks WAY more than I'd like it to, but I'm so far managing to keep the temp more or less consistent (I have a range of 228-245, and I can usually keep it at one temp for a good 45 minutes to an hour before I have a 5-6 degree shift). Today (Sunday) I'm doing my first "real" cook. Got a 7 lb butt on the grill, doing everything by the book (Meathead's book that is ). Learned a ton so far from the general website, learning a lot about my smoker from my dry runs and my current cook, and I look forward to learning a lot here in the forum! When my COS kicks the bucket, I'd like to invest in building a nice covered BBQ area in my yard with a brick smoker!
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