Greetings everyone. Been reading these forums for a little while now. Figure it is time to come out of hiding. Already subscribed to the newsletter and am running through the 5-day course.
Been using a Little Chief for the past few years and recently upgraded to a Brinkman Smoke-n-Pit. I have it seasoning right now on some mesquite, apple, and alder. As for status I am still quite new at this. I need to add a few thermometers to the Brinkman smoker and plug up a few openings.
I have a seperate propane BBQ for doing everything else. I learned to grill while stationed in Hawaii (Navy). There we grilled 365. I grill anything from pancakes & french toast to turning pork loins & poultry on the spit.
Looking for a good local source of smoking wood as well as cuts of meat.
Bryan (aka Iso)
Been using a Little Chief for the past few years and recently upgraded to a Brinkman Smoke-n-Pit. I have it seasoning right now on some mesquite, apple, and alder. As for status I am still quite new at this. I need to add a few thermometers to the Brinkman smoker and plug up a few openings.
I have a seperate propane BBQ for doing everything else. I learned to grill while stationed in Hawaii (Navy). There we grilled 365. I grill anything from pancakes & french toast to turning pork loins & poultry on the spit.
Looking for a good local source of smoking wood as well as cuts of meat.
Bryan (aka Iso)
