Hi there,
Just joined the forum. I've been smoking and grilling for about twenty years or so; everything from Beef, pork, yardbird, to veggies. I don't get to 'que as much as I like to anymore but have a feeling that is about to change. I've used mostly water smokers (WSM) but I think a UDS is on the horizon. Right now I am working on a Pollo a la Brassa marinade/poultice. I seem to have developed an obsession with the stuff. I am excited about joining the forum and possibly bouncing ideas off of fellow enthusiasts.
Have a great Memorial Day.
Please remember those who serve(d).
Crenshaw.
Just joined the forum. I've been smoking and grilling for about twenty years or so; everything from Beef, pork, yardbird, to veggies. I don't get to 'que as much as I like to anymore but have a feeling that is about to change. I've used mostly water smokers (WSM) but I think a UDS is on the horizon. Right now I am working on a Pollo a la Brassa marinade/poultice. I seem to have developed an obsession with the stuff. I am excited about joining the forum and possibly bouncing ideas off of fellow enthusiasts.
Have a great Memorial Day.
Please remember those who serve(d).
Crenshaw.
