Hi guys. I've been lurking around the forum for a couple weeks now and was encouraged to introduce myself.
I have a large Big Green Egg, had it for about 6 years. I love to cook and smoke, but am by no means an expert. I just got a BBQ Guru for Christmas.
My experience is pretty much limited to: Pork shoulder, brisket, ribs, and steaks. I've never made my own rub, though I have tried making my own BBQ sauce.
Before I started reading on this forum, I'd never heard of the 3-2-1, nor the "40 to 140 in 4" rule, or anything like that. So, I definitely have a lot to learn. Hopefully I'll have some better smokes along the way.