I've been a member for a few months now but an avid follower of this site for several years, wish I had joined long before! Originally from Pasadena, CA for about 34 years, but we've been in the Salt Lake Valley about 25 years now and while we grilled a lot in Cali, smoking meat was something I never realized I would fall in love with till we moved to Elk country. Boy has it been a learning curve! Elk meat does not marble so if cooked wrong it turns to shoe leather, my wife refused to cook my first Elk (285 lbs after butchering), so I had to. In the process I learned I LOVE to BBQ and smoke meat and she pretty much doesn't cook anymore (she says I'm now the perfect husband 
).
Nobody has taught me more about the art of smoke than Meathead, and the myths dispelled, techniques learned, and recipes I've developed over the years have been invaluable, cooking in this climate where winter sideways snowstorms can really challenge you! I have a 5 burner Charbroil modified with Meathead recommended Grillgrates that have been and absolute game changer in terms of grilling, and my smoker is a heavily modded Oklahoma Joe Longhorn, with deflector plates, oven seals on the lids, seal locks on the smoke chamber, dual digital chamber probes, and getting ready to relocate the chimney to make it a reverse flow. While not exactly a COS, Meathead is right, controlling temps can be a pain, especially in cold snowy conditions. I'm saving my penny's for the one I really want, a Yoder Stockton. I know it's huge but did I mention I hunt and cook Elk?
Anyway, happy I finally joined, happy smoking!
Dan
).Nobody has taught me more about the art of smoke than Meathead, and the myths dispelled, techniques learned, and recipes I've developed over the years have been invaluable, cooking in this climate where winter sideways snowstorms can really challenge you! I have a 5 burner Charbroil modified with Meathead recommended Grillgrates that have been and absolute game changer in terms of grilling, and my smoker is a heavily modded Oklahoma Joe Longhorn, with deflector plates, oven seals on the lids, seal locks on the smoke chamber, dual digital chamber probes, and getting ready to relocate the chimney to make it a reverse flow. While not exactly a COS, Meathead is right, controlling temps can be a pain, especially in cold snowy conditions. I'm saving my penny's for the one I really want, a Yoder Stockton. I know it's huge but did I mention I hunt and cook Elk?
Anyway, happy I finally joined, happy smoking!
Dan
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