R3V07U10N
MemberGot rid of the matchlight.
- Joined
- Aug 27, 2014
- Location
- Jacksonv...
Hey, everybody! I’m R3V07U10N, but you can call me Jerry, R3v, hey you, or other less savory names. I’ve had worse, and I’ll probably respond anyway.
I’m a novice griller, having no experience with real smokers. I’m becoming more of a charcoal convert now, having had a terrible couple years with an infrared grill which cooked way to hot and fast for the foods I would like to cook. (A person can only cook so many burgers and brats in a lifetime.) I grew up enjoying my father’s talent for smoking butts, ribs, chicken and whatever else he could get his hands on at our local meat market. I wish to carry on his tradition, and I like what I’ve seen so far in this forum.
While I will probably never go pro-level and win a competition or work in a classy BBQ restaurant, I am very interested in what you all do. I love reading about different grilling/BBQ techniques, and I aim to become a quality lump/charcoal/wood cooking enthusiast at home. I will soon be working with a new Char-Broil Triple-Function propane gas/charcoal grill. (My fiancée isn’t ready to completely give up on gas, but I wanted more opportunities to cook with stuff NOT made from dinosaurs and other 240-million-year-old materials-if you believe in that kinda thing. Wood fits the bill.)
Anyway, I hope to be a contributing lurker more often than I leech, but there’s a lot of stuff to see here. So I’d better get to it.
opcorn:
~Jerry
I’m a novice griller, having no experience with real smokers. I’m becoming more of a charcoal convert now, having had a terrible couple years with an infrared grill which cooked way to hot and fast for the foods I would like to cook. (A person can only cook so many burgers and brats in a lifetime.) I grew up enjoying my father’s talent for smoking butts, ribs, chicken and whatever else he could get his hands on at our local meat market. I wish to carry on his tradition, and I like what I’ve seen so far in this forum.
While I will probably never go pro-level and win a competition or work in a classy BBQ restaurant, I am very interested in what you all do. I love reading about different grilling/BBQ techniques, and I aim to become a quality lump/charcoal/wood cooking enthusiast at home. I will soon be working with a new Char-Broil Triple-Function propane gas/charcoal grill. (My fiancée isn’t ready to completely give up on gas, but I wanted more opportunities to cook with stuff NOT made from dinosaurs and other 240-million-year-old materials-if you believe in that kinda thing. Wood fits the bill.)
Anyway, I hope to be a contributing lurker more often than I leech, but there’s a lot of stuff to see here. So I’d better get to it.
opcorn: ~Jerry
