Although I'm new to the forum I've received the newsletter for quite some time and I've been smoking meat for several years. I really enjoy the look on faces when the meat hits the table and...there is no talking...because everyone is eating. I live in St. Francisville, LA which is just North of Baton Rouge. I have both a charcoal smoker and an electric. Because of my work, I don't usually have time to use the charcoal smoker although it is my favorite.
I'm looking forward to learning even more about all this and really turning out some great food. I welcome any and all information to help be learn.
Thanks, in advance, for anything you can share.