- Jan 3, 2008
- 1
- 10
I have been "lurking" around the forum for a couple of weeks now so I decided It's time to roll up my sleeves and dive in. I have been grilling with smoke chips for a long time but I am now interested in the "low and slow" methods. A farmer/rancher by trade, I also do some cooking for friends and family at graduations, family reunions and that kind of thing. I have an enclosed grill with rotisierre on wheels for large events but not capable of long smoke, more for whole hog and steak fry type of cooking. Many questions to come later but for now just increasing the knowledge base by reading ALOT of things on this site. Thanks in advance for your help.
Rob
Rob