Greetings ...
I've been grilling, smoking and BBQing for years ... more than I care to mention.
Several years ago, I decided to dump my various "Sear's Specials", and bought myself a large Big Green Egg, and haven't looked back since. I've been to several BBQ/Smoking school in and around the Bay Area, have bought and read dozens of BBQ/Smoking books, and watched countless videos about everything that goes on, in, or around a smoker. I don't know if I have a favorite thing to smoke, I'm partial to St. Louis ribs. (I've traveled the US and a lot of the world, in search of the best ribs, and am still on a mission to find them.) I've smoked ribs, briskets, pork butts, fishes, chicken, turkey, lamb, and various seafoods. I've been thinking about cold smoking some cheese and salmon, but haven't gotten around to it, just yet. I'm fortunate enough to have Lazzari Fuel Company not too far from me, so I'm able to buy and use all kinds of great woods in my smoker. Yea! Believe it or not, I just stumbled on this site a few days ago, and decided to join, and check things out. Though I know a bit about smoking meats, I'm always looking to learn something new, and then put it into practice.
I live in the San Francisco Bay Area, and work full-time doing computer forensics, eDiscovery and Investigations for a tech firm. I've also been a professional photographer (weddings, portraits, landscapes and cityscapes) for 30 years.
I've been grilling, smoking and BBQing for years ... more than I care to mention.
Several years ago, I decided to dump my various "Sear's Specials", and bought myself a large Big Green Egg, and haven't looked back since. I've been to several BBQ/Smoking school in and around the Bay Area, have bought and read dozens of BBQ/Smoking books, and watched countless videos about everything that goes on, in, or around a smoker. I don't know if I have a favorite thing to smoke, I'm partial to St. Louis ribs. (I've traveled the US and a lot of the world, in search of the best ribs, and am still on a mission to find them.) I've smoked ribs, briskets, pork butts, fishes, chicken, turkey, lamb, and various seafoods. I've been thinking about cold smoking some cheese and salmon, but haven't gotten around to it, just yet. I'm fortunate enough to have Lazzari Fuel Company not too far from me, so I'm able to buy and use all kinds of great woods in my smoker. Yea! Believe it or not, I just stumbled on this site a few days ago, and decided to join, and check things out. Though I know a bit about smoking meats, I'm always looking to learn something new, and then put it into practice.I live in the San Francisco Bay Area, and work full-time doing computer forensics, eDiscovery and Investigations for a tech firm. I've also been a professional photographer (weddings, portraits, landscapes and cityscapes) for 30 years.
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