Greetings everyone. My name is Adam and I reside in Apex, NC. I grew up in Asheville, NC and went to college on the NC coast. I'm NC through and through. I'm glad to be able to join you all in discussing all aspects of smoking meats.
A few of my biggest hobbies are hunting and fishing, so I naturally love smoked meats of all kinds. I worked in restaurants during my college years, learning from many classically trained chefs, up to the point where I had to choose from a career as a sous chef, or using my degree (which I'm doing now). I enjoy all aspects of meat processing: from butchering to aging to sausage making and charcuterie. I'm also a big gardener.
I've been perusing the site for months now, it's about time I joined! I will start a build thread soon. My interest began as a simple idea of building a smoker, but I then began soaking up information on meat smoking principles, and my idea morphed into a very unique dream. My "outdoor kitchen" that I'm currently building includes a wood-fired pizza oven (a must have for my wife), a hybrid wood smoker (combination european cold-smoker and vertical hot smoker), along with an Argentine Grill.
I look forward to soaking up more of you all's knowledge and learning from your experiences. Feel free to ask me anything or offer advice.
Many thanks in advance, and cheers!!!