Ghoster667
Wandering around with a bag of matchlight, looking for a match.
New member here!
Based just outside of Boston. Have been a long-time griller, but have moved into smoking meat in the last 2-3 years. I started with a weber 22" kettle that I picked out of someone's trash, and tried the snake method a handful of times with boneless pork shoulder and got hooked
Upgraded to a WSM 18.5 and haven't looked back yet!
Have a pile of grills/kettles/smokers spread out over two homes that I've been playing with since. I am enjoying my Weber SmokeFire Ex4 2nd gen - mostly for when I'm trying to work a long cook around the rest of my life. Working on convincing my wife that we just absolutely NEED a stick burner next, but like many of you I'm sure, that effort is taking a bit of time :lol:
I've also recently gotten into wood fired pizza - playing around a bit with an Ooni Fyra (uses pellets from my SmokeFire). That's been a fun thing to play around with as well.
Anyways - looking forward to learning from you all!
Based just outside of Boston. Have been a long-time griller, but have moved into smoking meat in the last 2-3 years. I started with a weber 22" kettle that I picked out of someone's trash, and tried the snake method a handful of times with boneless pork shoulder and got hooked
Upgraded to a WSM 18.5 and haven't looked back yet!Have a pile of grills/kettles/smokers spread out over two homes that I've been playing with since. I am enjoying my Weber SmokeFire Ex4 2nd gen - mostly for when I'm trying to work a long cook around the rest of my life. Working on convincing my wife that we just absolutely NEED a stick burner next, but like many of you I'm sure, that effort is taking a bit of time :lol:
I've also recently gotten into wood fired pizza - playing around a bit with an Ooni Fyra (uses pellets from my SmokeFire). That's been a fun thing to play around with as well.
Anyways - looking forward to learning from you all!
