Hi everyone. This is a great web site and I'm happy to be here. My name is Donn (Sierraslick) Mouw and I live part of the time in Alameda, Ca. (the Bay Area) and the rest of the time at my cabin in the Sierras. I'm 66 years old and have been burning meat for at least 45 of those years. Over time I've been through a series of kettle grills, Hibachis and gassers all with best intentions. I wanted to provide some sort of tasty charred meat cooked outside for the pleasure of my family and guests.
At some point about 10 years ago I realized that if I paid more attention I could actually influence the outcome of my grilling in a positive way, so after that epiphany I drank a little less beer and began reading, learning and practicing how to burn meat better.
Then 6 years ago, long after my initial epiphany, I purchased a Big Green Egg and my addiction to real smoking & BBQ really began in earnest. A year later I bought another Egg for my cabin and since then I've expanded my repertoire to include meats, veggies, fruit, bread and pizzas. This site has provided some great information and lots of reasons "why" that I've wondered about. Cheers, Donn
At some point about 10 years ago I realized that if I paid more attention I could actually influence the outcome of my grilling in a positive way, so after that epiphany I drank a little less beer and began reading, learning and practicing how to burn meat better.
Then 6 years ago, long after my initial epiphany, I purchased a Big Green Egg and my addiction to real smoking & BBQ really began in earnest. A year later I bought another Egg for my cabin and since then I've expanded my repertoire to include meats, veggies, fruit, bread and pizzas. This site has provided some great information and lots of reasons "why" that I've wondered about. Cheers, Donn
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