Hey everyone, just joining the board after being a smoke-meat.com reader for a few months.
My name is Ben, i'm 23 years old from NJ. I'm a huge Yankees and Giants fan. I work as a paralegal and I hope one day to open my own restaurant/bar. I've been grilling for 5 years and i've mastered steaks and chicken so I decided to start smoking pork last year.
I started out on my weber, 2 burner, propane grill with cast iron and steel smoker boxes. I bought a Brinkman vertical charcoal smoker a few months ago and have been trying to master that. I've learned after every time I use it. I wouldn't consider myself a beginner but am far from an expert
I take pride in my 13 spice dry pork rub that i've concocted from my knowledge of cooking for almost 8 years. It's received rave reviews from family/friends and even a few non-bias strangers as not being overpowering and accompanying the meat very well
My name is Ben, i'm 23 years old from NJ. I'm a huge Yankees and Giants fan. I work as a paralegal and I hope one day to open my own restaurant/bar. I've been grilling for 5 years and i've mastered steaks and chicken so I decided to start smoking pork last year.
I started out on my weber, 2 burner, propane grill with cast iron and steel smoker boxes. I bought a Brinkman vertical charcoal smoker a few months ago and have been trying to master that. I've learned after every time I use it. I wouldn't consider myself a beginner but am far from an expert
I take pride in my 13 spice dry pork rub that i've concocted from my knowledge of cooking for almost 8 years. It's received rave reviews from family/friends and even a few non-bias strangers as not being overpowering and accompanying the meat very well
