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Thread Starter 
Hey folks,
I'm new to the forum. I've been smoking meat for amwhile. Mostly on lang or lang clone reverse flow stick burners. I cave done a little catering but mostly cook charity type events with a law enforcement cooking team. I am from Georgia and have been a full time law enforcement officer for the last 16 years.
There is a lot I don't know and a lot that I do.
I currently run a 500 gal reverse flow stick burner.
Thanks!