Greetings,
My name is Fuzz. I reside in Portland, Oregon. I started smoking about seven years ago with a Weber kettle. I recently picked up a Yoder Loaded Wichita. I like to smoke USDA Prime whole packer briskets with post oak splits and am rather ambivalent about other smoked meats except smoked tri-tip, which I strongly dislike--the smoke/steak-texture combo reminds me of cheap bologna.
I like to cook a lot of food but I am not terribly fond of hosting events at my house so I am considering opening a barbecue restaurant.
My name is Fuzz. I reside in Portland, Oregon. I started smoking about seven years ago with a Weber kettle. I recently picked up a Yoder Loaded Wichita. I like to smoke USDA Prime whole packer briskets with post oak splits and am rather ambivalent about other smoked meats except smoked tri-tip, which I strongly dislike--the smoke/steak-texture combo reminds me of cheap bologna.
I like to cook a lot of food but I am not terribly fond of hosting events at my house so I am considering opening a barbecue restaurant.
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