Hello all. I have been a member for a while but haven't check in in a while. So I figured I would hit the roll call to to reintroduce myself. Especially since I will likely be hitting up the forum quit a bit in the near future for advice on a brick and mortar reverse flow that I am working up some plans on.
I live in Santa Maria California, home of direct cooking Tri-tip over red oak. However, I have smoked some tri-tip with red oak in my propane powered smoke hollow that would stack up against the best places around here and probably win. I wouldn't say that out loud around here though, or they might run men.
Anyway, I look forward to working with you guys to build my outdoor kitchen, and showing off the progress.