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noob here, brinkman ele. water bullet for the house and been using my buddies tow along smoker for bigger parties, planning on building my own this year.  usually do pulled pork but venturing out into other meats, brisket coming soon, i'm a sprinkler fitter by trade (fire protection not lawns) also attended culinary school for pastries so i have an understanding about cooking. any and all advice is wanted. I'm trying to fuse molecular gastronomy and smoking together via a sous vide that i'm in process of building. here is my buddies smoker