- Oct 19, 2015
- 6
- 10
Hello All,
Glad to join this forum and I expect to be smoking many great things now that I'm here.
Currently live in NY, missing good ol' bbq from Texas, and spent another 1/3 of my life in CA (not so great for cue).
Joined here as I've attempted to smoke my first pork belly, probably screwed it with too much pink salt, so excited to learn a bit about proper methods to smoke and grab some recipes / ideas from everyone else. No idea why it's taking me so long to start curing / smoking my own meat. I literally watch two channels on cable, Velocity and Food Network. So being here feels good.
Currently I use a weber kettle. One day would love to own a green egg, but happy to with the current digs.
Thanks again!
Arthur
Glad to join this forum and I expect to be smoking many great things now that I'm here.
Currently live in NY, missing good ol' bbq from Texas, and spent another 1/3 of my life in CA (not so great for cue).
Joined here as I've attempted to smoke my first pork belly, probably screwed it with too much pink salt, so excited to learn a bit about proper methods to smoke and grab some recipes / ideas from everyone else. No idea why it's taking me so long to start curing / smoking my own meat. I literally watch two channels on cable, Velocity and Food Network. So being here feels good.
Currently I use a weber kettle. One day would love to own a green egg, but happy to with the current digs.
Thanks again!
Arthur
