Hey all!
Just joined... I'm a 37 year old new dad stuck directly between Eastern NC and Memphis...
In my area of upper East TN, we have few, and mostly HORRIBLE, bbq restaurants... This frustration pushed me into my BBQ journey, and 5 years in, I've become obsessed with it.
I started out with ZERO clue how to smoke anything...trying to use my old Chargriller Super Pro with an assortment of zone fires and foil pans.
I was so defeated time and time again , I bought a masterbuilt electric and slowly began to get better and better... then I bought a bigger Masterbuilt. Then it was an Akorn "egg" style grill...then a Pit Boss Pellet grill, then a side box for my old chargriller grill, then an Oklahoma Joe Highland, now and Old Country Pecos...
I'm also a 4'th generation metal fabricator (although I work in HVAC applications). My dad's a welder, grandpa was a pipe shop welder, and great grandpa was a shipyard welder), so I'm not afraid to get out the grinder and welder to try and experiment or improve a smoking apparatus...
Anyway, thanks for the add...
BTW, Texas style Brisket is my bread and butter... It is non-existent in my region, so I am slowly introducing it to more and more people here.
Just joined... I'm a 37 year old new dad stuck directly between Eastern NC and Memphis...
In my area of upper East TN, we have few, and mostly HORRIBLE, bbq restaurants... This frustration pushed me into my BBQ journey, and 5 years in, I've become obsessed with it.
I started out with ZERO clue how to smoke anything...trying to use my old Chargriller Super Pro with an assortment of zone fires and foil pans.
I was so defeated time and time again , I bought a masterbuilt electric and slowly began to get better and better... then I bought a bigger Masterbuilt. Then it was an Akorn "egg" style grill...then a Pit Boss Pellet grill, then a side box for my old chargriller grill, then an Oklahoma Joe Highland, now and Old Country Pecos...
I'm also a 4'th generation metal fabricator (although I work in HVAC applications). My dad's a welder, grandpa was a pipe shop welder, and great grandpa was a shipyard welder), so I'm not afraid to get out the grinder and welder to try and experiment or improve a smoking apparatus...
Anyway, thanks for the add...
BTW, Texas style Brisket is my bread and butter... It is non-existent in my region, so I am slowly introducing it to more and more people here.
