I signed up for these forums back in April but apparently was remiss in introducing myself as this is my first post here. My Name is Lou and live in Hell, Michigan. I'm a culinary school grad and former chef but in the last 5 years or so BBQ, smoking and sausage making has become my passion. My first smoker was a Brinkman charcoal bullet that I got mixed results on. I've always used a Weber Kettle grill in the back yard for everyday grilling and BBQing but about 2 years ago purchased a GOSM. I've had nothing but great results using it. While I've had a lot of success BBQing ribs, butts, briskets, etc, I still consider myself an amature and looking forward to talking at ya'll about smoking. One quick question someone can answer, I've seen reference to "a fatty". Now I know what a fatty is around here and it can definitly be smoked but am wondering what it is refering to here.
Thanx!
Lou
Thanx!
Lou