Michael061
MemberGot rid of the matchlight.
Hi everyone - I just joined the forum a week ago and I'm excited to learn some great tips and insights from folks on this forum, both professional and amateur alike! I'm new to smoking meat (I've ordered a Gator Pit smoker but won't have it until next year), but not new to cooking with wood. I have an authentic brick oven in the backyard where I cook with wood and really enjoy the wood smoke flavor! My wife and I live in eastern PA and have 2 kids - our son just graduated colleg and our daughter has 1 more year to go at Penn State. So, we can see the light at the end of the tunnel! I am a sales leader at a large technology company but my passion is cooking and entertaining friends - probably missed my calling!
I am eager to learn as much as I can about smoking ribs, pork, beef and chicken from everyone on this forum - including the rubs, sauces, woods, techniques and everything in between! I know there is no one way or right way to do it and that everyone brings their own ideas, skills, creativity and tastes to smoking meat. I'm very interested to hear about the stories and learn as much as I can to apply to my own experience and craft. I'm on a journey and a sponge!
Thanks for having me as a member on the forum!
Mike
I am eager to learn as much as I can about smoking ribs, pork, beef and chicken from everyone on this forum - including the rubs, sauces, woods, techniques and everything in between! I know there is no one way or right way to do it and that everyone brings their own ideas, skills, creativity and tastes to smoking meat. I'm very interested to hear about the stories and learn as much as I can to apply to my own experience and craft. I'm on a journey and a sponge!
Thanks for having me as a member on the forum!
Mike
