I'm a new member to this forum. I have been smoking/BBQing for a few years. I started out using a charbroil akorn which produced countless delicious meals for family and friends. I was surprised this father's day with a large big green egg. I haven't really smoked anything on it yet but I have big plans for it.
I recently moved from Savannah Ga to around Barstow Ca. Not my ideal place to go but you go where the job tells you to go. My plans for this new egg is to learn how to properly maintain my temps. I have a bad habit of getting it too hot. Probably my favorite thing to cook up on it is a nice loin with a nice whiskey sauce glaze at the end. I look forward to reading and learning new skills and tricks off of here.