Greetings everyone from Central PA. I have been grilling and smoking for many years, I really got into it about a decade ago when I started using charcoal baskets to create a smoker from my Weber kettle. A few years later I upgraded to a Weber Smokey Mountain and started perfecting my art (and science!). As my family grew, the convenience of a pellet grill called out to me and, as always, consulted AmazingRibs to help me settle on the Camp Chef Woodwind.
These days, I smoke everything I can get my hands on and more often than not, Memphis Dust finds it way onto it. I'm a huge believer in this website and the scientific approach to cooking. I'm a true grilling mythbuster and joined some smoking Facebook groups just to help disseminate the straight dope on grilling and smoking science. I also dabble in curing and smoking my own bacon, sausage and fish, cheese smoking, as well as using sous vide to complement and enhance my smoked foods. Meathead's been with me every step of the way, so I thought now is a great time to join and be part of this great community. Thanks!
These days, I smoke everything I can get my hands on and more often than not, Memphis Dust finds it way onto it. I'm a huge believer in this website and the scientific approach to cooking. I'm a true grilling mythbuster and joined some smoking Facebook groups just to help disseminate the straight dope on grilling and smoking science. I also dabble in curing and smoking my own bacon, sausage and fish, cheese smoking, as well as using sous vide to complement and enhance my smoked foods. Meathead's been with me every step of the way, so I thought now is a great time to join and be part of this great community. Thanks!
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