Hello everybody. My name is Mike and I live in sunny Las Vegas, NV. I have been barbecuing for about 10 years. I started out with my small Weber Go-Anywhere Gas grill in my apartment and upgraded to a Charbroil propane grill and a Weber kettle when I moved into a house. During that time, I graduated from cooking hot dogs and burgers to experimenting with more complex recipes.
I have only started smoking meats during the past 2 years. Using methods and recipes from this community I was able to smoke ribs, pork shoulder, chicken, and brisket on my Weber kettle grill. I've always wanted to pick up a smoker, but my fiance thought I already had too many grills. Thanks to the delicious recipes on this site and the wealth of knowledge of smoking techniques the food convinced my fiance to get me a smoker.
As an engineer by education and trade, I love how this community identifies and discusses the science behind grilling and smoking. I joined the Pitmaster Club to support the community, learn more techniques and recipes, and hopefully contribute some of my own. I am looking forward to watching all of the seminars and combing through the forums.
I have only started smoking meats during the past 2 years. Using methods and recipes from this community I was able to smoke ribs, pork shoulder, chicken, and brisket on my Weber kettle grill. I've always wanted to pick up a smoker, but my fiance thought I already had too many grills. Thanks to the delicious recipes on this site and the wealth of knowledge of smoking techniques the food convinced my fiance to get me a smoker.
As an engineer by education and trade, I love how this community identifies and discusses the science behind grilling and smoking. I joined the Pitmaster Club to support the community, learn more techniques and recipes, and hopefully contribute some of my own. I am looking forward to watching all of the seminars and combing through the forums.
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