Hi all.
I'm Kevin, Master Procrastinator. Currently residing in Nashville with my lovely wife, but originally from Drammen, Norway.
Have technically been a member for a while now, and thought I'd finally get past the procrastination. Never really know what to put down in introductory things like this, so they tend to take a while before suddenly appearing.
I never cared for grilling growing up, as a result of the "grill master" mostly turning out dry and bland food. However, after moving to the US and having a bite of various grilled and smoked meats here I grabbed the opportunity when our old Aussie 2-burner left this world and acquired a half-decent starter gas grill. Decided on a char-broil classic 4 burner after trawling your reviews. Put it together just a couple weeks into spring this year, and am fairly satisfied with it so far.
That's not to say there aren't issues with it, but I'm equally sure I could have chosen much worse for a learner grill.
Previous experience with grilling (all while still living in the old country) was limited to disposable char-coal grills, so pretty close to nil, but thanks to the technique and recipe tips here I've been turning out edible and even tasty foods and am getting better at it with each session.
Thanks for an awesome collection of advice on all things grill and smoker.
A bit more on my setup will be added, probably after dinner tonight. Suffice to say I'm currently between checking on what I hope will turn out to be pulled pork, which is roasting along nicely in the back yard as I type. I'll try to add a few pictures as well.
Kev
I'm Kevin, Master Procrastinator. Currently residing in Nashville with my lovely wife, but originally from Drammen, Norway.
Have technically been a member for a while now, and thought I'd finally get past the procrastination. Never really know what to put down in introductory things like this, so they tend to take a while before suddenly appearing.
I never cared for grilling growing up, as a result of the "grill master" mostly turning out dry and bland food. However, after moving to the US and having a bite of various grilled and smoked meats here I grabbed the opportunity when our old Aussie 2-burner left this world and acquired a half-decent starter gas grill. Decided on a char-broil classic 4 burner after trawling your reviews. Put it together just a couple weeks into spring this year, and am fairly satisfied with it so far.
That's not to say there aren't issues with it, but I'm equally sure I could have chosen much worse for a learner grill.
Previous experience with grilling (all while still living in the old country) was limited to disposable char-coal grills, so pretty close to nil, but thanks to the technique and recipe tips here I've been turning out edible and even tasty foods and am getting better at it with each session.
Thanks for an awesome collection of advice on all things grill and smoker.
A bit more on my setup will be added, probably after dinner tonight. Suffice to say I'm currently between checking on what I hope will turn out to be pulled pork, which is roasting along nicely in the back yard as I type. I'll try to add a few pictures as well.
Kev
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