Hello Everyone. My name is Tim and I am new to this group. When in the US my home area is central TN. I began an interest and then a love for serious BBQ cooking about two years ago. Always the avid outdoor chef I never entertained a serious desire to learn the art of Q until early 2012. Since then it has been a quick, steady, and amazing learning curve upward. I've read tons of books, watched literally thousands of You Tube videos, experimented with a multitude of rubs and sauces, and have ventured into unchartered territory many times. Some of the results have been amazing and many have been flops. Yet, every one good or bad was a learning experience.
My favorite grill is a simple Weber Gold Series kettle. When I do small smokes I use the Party-Q adapter with the Weber and it is transformed into an amazing little smoking machine. I use a Stumps Baby XL series smoker for larger and more serious smoking. It does a good job powered by a Digi-Q device and is truly a professionally built machine. I am looking to sell my Stumps (a bit too much for me) and get into something a little smaller, probably a Yoder 4 or 6 series.
I have a business in China so a great deal of my time is spent here (I type this from China) and I use the best grill that can be found here, a pure charcoal, "Piano" style grill. It has tons of cooking area but is not sealed very well so offset cooking is always an adventure depending upon the charcoal I can source and the direction and speed of the wind as I live on the 22nd floor of our apartment building and cook from a large balcony overlooking downtown Shanghai.
As for inspiration, I will throw a shout out to Malcolm Reed of Killer Hogs (www.howtobbqright.com). This guy is an amazing teacher and his videos are well worth watching. His recipes are great starters and food for inventive thought. He's also genuinely a nice guy. His "The Barbecue Rub" and sauce is top notch. I enjoy David Bouska's products as well.
I look forward to reading the many posts from this site, continue my love and learning of how to create better and better Q, and hopefully impart a few good things I've learned as well. Zai jien and good cooking everyone.
Thanks for having me!