Hi y'all, or for some Hey Yinz!
I've been a member for a year or 2 researching & learning. I've had the original Weber kettle, obligatory Sears gasser & most recently charcoal rust bucket. I grew up all over the US, except the south. So I turned to American & French cooking, Sous Vide, reverse sear, indoor grill...
BBQ in my family meant grilling. I never really understood BBQ until I ended up in TX. I've considered an egg, kamado, offset smoker, pellet grill, Weber Charcoal Summit...
After it all, I decided I needed to go to the basics and master the 2 zone with a nice pricepoint. Soooo, I went old school & have a brand spanking new Graphite PK 360! Any and all counsel is wanted. 1st, do I need to season the cast aluminum?
I've been a member for a year or 2 researching & learning. I've had the original Weber kettle, obligatory Sears gasser & most recently charcoal rust bucket. I grew up all over the US, except the south. So I turned to American & French cooking, Sous Vide, reverse sear, indoor grill...
BBQ in my family meant grilling. I never really understood BBQ until I ended up in TX. I've considered an egg, kamado, offset smoker, pellet grill, Weber Charcoal Summit...
After it all, I decided I needed to go to the basics and master the 2 zone with a nice pricepoint. Soooo, I went old school & have a brand spanking new Graphite PK 360! Any and all counsel is wanted. 1st, do I need to season the cast aluminum?
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