Hello y'all from South Carolina!
I suppose I've lurked long enough and it's about time I've joined in. I have used, borrowed and stole so many ideas from this sight already. I currently have a gas grill and a Dyna glo single burner gas smoker. I've put a few butts, briskets and a pastrami or two through the ringer but am quickly getting more interested in slow curing and dry aging. Thank you already for so much help and knowledge, I look forward to taking my meat obsession further.
I suppose I've lurked long enough and it's about time I've joined in. I have used, borrowed and stole so many ideas from this sight already. I currently have a gas grill and a Dyna glo single burner gas smoker. I've put a few butts, briskets and a pastrami or two through the ringer but am quickly getting more interested in slow curing and dry aging. Thank you already for so much help and knowledge, I look forward to taking my meat obsession further.
