Hello! Figured I'd stop in here per community custom/practice and introduce myself. I'm from Northern Virginia and have been cooking for a while, but only really started "bearing down" on the hobby this summer.
I had a COS offset years back in school but it was one of the more frustrating items I ever owned and used, so it quelled a bit of my interest in the hobby. I also had (still somewhat have) a Char-Griller Akorn that's seen better seasons, but I never took the time/money to purchase the items necessary to make it a decent smoker.
That changed this summer with my Weber Kettle, as indirect cooking and learning about different techniques, methods, preparations, etc. really lit my "flame," so-to-speak. I've since acquired a WSM and am very eager to take that to its limits.
My interests are, of course, in the wonderful preparations discussed here and in the book. I largely like cooking Central Texas beef and Eastern North Carolina pork, but I'm trying to branch out a bit with different styles of ribs, turkey, and maybe some of that Alabama chicken.
Take care now.
I had a COS offset years back in school but it was one of the more frustrating items I ever owned and used, so it quelled a bit of my interest in the hobby. I also had (still somewhat have) a Char-Griller Akorn that's seen better seasons, but I never took the time/money to purchase the items necessary to make it a decent smoker.
That changed this summer with my Weber Kettle, as indirect cooking and learning about different techniques, methods, preparations, etc. really lit my "flame," so-to-speak. I've since acquired a WSM and am very eager to take that to its limits.
My interests are, of course, in the wonderful preparations discussed here and in the book. I largely like cooking Central Texas beef and Eastern North Carolina pork, but I'm trying to branch out a bit with different styles of ribs, turkey, and maybe some of that Alabama chicken.
Take care now.
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