Thanks for having me. For me, things having sort of come full circle. I started out cooking briskets on a smoker I built when I was 20 years old. Over the last 32 years, my cooking has evolved.....French, Italian, Thai, Southern....and now I am back to smoking meats, messing around with rubs and sauces. I am trying to learn to cook ribs well. I am currently cooking on a Big Green Egg, but planning on building an insulated vertical smoker. I would like to be able to control heat as well as on the Egg. I have read with great interest many of the threads here, and have seen some great work. Any help is appreciated.
Regards to all.