I'm new to forum and new to cooking with smoker grill.
I purchased a Kamado smoker grill in the summer, have used it about 8 times so not a lot but then there is just my wife and I and while I love meat she more of a pasta lover.
I have enjoyed the meat I have cooked so far but I still have to figure out the temperature controls (air vents). I can manage the mid range temperatures for smoking, but I don't seem to be able to get the high temperatures needed for cooking steaks, and pizza.
I am hoping to learn lots from this forum.