Hey there fellow pit masters,
A hearty hello from Down Under!
I've been smoking for a few years now and started off by going through Meathead's articles. Glad to see that he and his team have evolved it into The Pit and the best seller cookbook. Thanks to his teachings I've been able to serve the family a few memorable meals (see pics).
A Q'ers work is never done so I'm here to learn from all of you experts.
Happy smoking!
Maurice
My tools of the trade: two weber kettles + weber rotisserie + Cajun Bandit stacker + Amazen pellet tray for cold smoking cheese
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A hearty hello from Down Under!
I've been smoking for a few years now and started off by going through Meathead's articles. Glad to see that he and his team have evolved it into The Pit and the best seller cookbook. Thanks to his teachings I've been able to serve the family a few memorable meals (see pics).
A Q'ers work is never done so I'm here to learn from all of you experts.
Happy smoking!
Maurice
My tools of the trade: two weber kettles + weber rotisserie + Cajun Bandit stacker + Amazen pellet tray for cold smoking cheese
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