I'm a semi-retired engineer (read that "Old Phart"), but I've always looked at cooking meat (or anything else) as a science. When I found this site last year, I knew was on to something great. I am a NH native and come from a long line of carnivores.
For equipment I have the classic Weber kettle with a SNS (awesome product), a Camp Chef 24" Smoke Vault, and a 20+ year old Weber (genesis, I think) gas grill. Between these items I manage to put out some pretty tasty stuff, but I'm always learning new tricks.
Oh yeah, my birth name is Roscoe, but most people call me Rocky (long story there). My wife (ver. 2.0) sometimes has other special names for me (depending on the severity of the offense), but I won't repeat them here as this is a family oriented site.
For equipment I have the classic Weber kettle with a SNS (awesome product), a Camp Chef 24" Smoke Vault, and a 20+ year old Weber (genesis, I think) gas grill. Between these items I manage to put out some pretty tasty stuff, but I'm always learning new tricks.
Oh yeah, my birth name is Roscoe, but most people call me Rocky (long story there). My wife (ver. 2.0) sometimes has other special names for me (depending on the severity of the offense), but I won't repeat them here as this is a family oriented site.
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