Hey all, excited to be here! I'm in Eugene, OR USA.
I've been using a Weber Smoky Mountain for the past year or so. Experimented with a lot of different meats, most recently I made a pastrami from beef brisket. Looking forward to getting to know every one and learning some new tricks and techniques.
Thinking about smoking a pork belly for thanksgiving, if anyone has any tips or recommendations.
I've been using a Weber Smoky Mountain for the past year or so. Experimented with a lot of different meats, most recently I made a pastrami from beef brisket. Looking forward to getting to know every one and learning some new tricks and techniques.
Thinking about smoking a pork belly for thanksgiving, if anyone has any tips or recommendations.