Hey guys,
Coming in from Southwestern Ontario Canada. Mostly been grilling but have recently started getting into classic BBQ low and slow, when I wasn't satisfied with the local BBQ product anymore. Using an Oklahoma Joe Highland offset to get started on until I can hopefully upgrade to a Yoder or something not considered a COS. Read Franklin's BBQ book and now starting on Meatheads book. So much knowledge here I hope to soak up from you guys!
Coming in from Southwestern Ontario Canada. Mostly been grilling but have recently started getting into classic BBQ low and slow, when I wasn't satisfied with the local BBQ product anymore. Using an Oklahoma Joe Highland offset to get started on until I can hopefully upgrade to a Yoder or something not considered a COS. Read Franklin's BBQ book and now starting on Meatheads book. So much knowledge here I hope to soak up from you guys!
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