New England New Guy

[Cidergregg]

Hello! My name is Gregg and I was raised on a farm in northern MA, right on the border of NH. I have been cooking since I was a kid, self taught, and since I stumbled upon this site have felt like a culinary genius. I recently moved from MA to NH and one of my purchases for the new house was a WSM 14.5, as I have always loved BBQ but never knew how accessible it was. Having the farm nearby is great, as I have infinite access to fruit wood, particularly apple. Amazingribs has been an invaluable resource and I love nothing better than creating some of the best food I have ever eaten, and sharing it with friends. The tools and tips here are awesome. I'm glad to be here, -Gregg

[HC in SC]

Welcome from the Charleston, SC area! That apple wood is especially tasty with pork IMHO....

[Jerod Broussard]

Thanks for the support and welcome!!!

We have a veterinarian we work with out here in Texas from Maryland. It is somewhere up there. And apparently has Belted Galloways.

[Jon Solberg]

Welcome Gregg!

[The Burn]

Welcome! Infinite access to apple wood must be great - my favorite smelling smoking wood

[Strat50]

Welcome and good tidings from Houston, Alaska. The brain trust here is phenomenal! As an old line dog and chef, I really enjoy the give and take of our members. I have learned a great deal and have shared as well. I hope the same for you.

[David Parrish]

Welcome Gregg! We're glad you're here. Huskee will probably come along with a homework assignment soon, but fear not, it's more fun than work. Again, welcome!

[Cidergregg]

I do indeed love my applewood smoked delights. So far it's been that as well as some mesquite I was able to get my hands on. I have done chicken and many pork cuts, but have yet to smoke up any beef. I am also excited for any future deer we take down on the farm. Wild venison, fed on our stolen apples, smoked with applewood. Mmmm.