I'm new to the site and look forward to learning new recipes and ways to make amazing barbecue from others.
I grew up in Texas on some great brisket, goat, pork, chicken and smoked sausage, and of course steaks. I've lived in Georgia since 1991 and presently split my time between there and Alabama at my lake cabin.
Because of my career (airline pilot), I've had the privilege to travel all over the U.S. and to be able to sample wonderful (and different) barbecue from many regions.
I own a Primos XL, a Rec Tec 680 (with cold smoker box), an old Smoke Hollow offset smoker, charcoal, gas and sear plate combination grill/smoker, and a large Weber kettle. I still use all of them and have enjoyed cooking with them through the years, but have really fallen in love with the pellet smoker due to its precise temperature control and the freedom it allows while smoking low and slow for 12+ hours.
I grew up in Texas on some great brisket, goat, pork, chicken and smoked sausage, and of course steaks. I've lived in Georgia since 1991 and presently split my time between there and Alabama at my lake cabin.
Because of my career (airline pilot), I've had the privilege to travel all over the U.S. and to be able to sample wonderful (and different) barbecue from many regions.
I own a Primos XL, a Rec Tec 680 (with cold smoker box), an old Smoke Hollow offset smoker, charcoal, gas and sear plate combination grill/smoker, and a large Weber kettle. I still use all of them and have enjoyed cooking with them through the years, but have really fallen in love with the pellet smoker due to its precise temperature control and the freedom it allows while smoking low and slow for 12+ hours.
That Rec-Tec sure is one pretty pellet pooper! Great looking food! 
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