Hi All,
I've been using this site for finding recipes and information for a while now, so decided to join up.
I started BBQ'ing about 20 years ago roasting whole pigs in a home-built above ground box oven in Pennsylvania. Moved to Texas and got introduced to frying turkeys and BBQ brisket. Back around 2000, my wife bought me Pitts & Spits BBQ pit for my birthday - started smoking in earnest. I took my Pitts & Spits to Norway for 2 years when I was sent on assignment there, introduced the Norwegians to real BBQ - they loved it!. I can tell you lots of stories about finding the right kinds of wood, buts of meat and smoking in the snow! I just got a new Memphis Elite Pellet smoker/grill/oven for Father's day, 2013 and am learning how to use it.
I also have done a lot of Dutch oven cooking for large groups of hungry scouts. I love cooking outdoors, the more the merrier. When I cook for just a few people, well, we have lots of left-overs!
I'm hoping to continue learning - especially if anyone out there has experience with the Memphis Elite. I'm also happy to share some of what I've learned over the years.
Adding some photos - whole pig, ribs in Norway and award winning chili
I've been using this site for finding recipes and information for a while now, so decided to join up.
I started BBQ'ing about 20 years ago roasting whole pigs in a home-built above ground box oven in Pennsylvania. Moved to Texas and got introduced to frying turkeys and BBQ brisket. Back around 2000, my wife bought me Pitts & Spits BBQ pit for my birthday - started smoking in earnest. I took my Pitts & Spits to Norway for 2 years when I was sent on assignment there, introduced the Norwegians to real BBQ - they loved it!. I can tell you lots of stories about finding the right kinds of wood, buts of meat and smoking in the snow! I just got a new Memphis Elite Pellet smoker/grill/oven for Father's day, 2013 and am learning how to use it.
I also have done a lot of Dutch oven cooking for large groups of hungry scouts. I love cooking outdoors, the more the merrier. When I cook for just a few people, well, we have lots of left-overs!
I'm hoping to continue learning - especially if anyone out there has experience with the Memphis Elite. I'm also happy to share some of what I've learned over the years.
Adding some photos - whole pig, ribs in Norway and award winning chili
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