- Aug 12, 2016
- 11
- 10
Hey all,
My name is Todd and I just joined the forum. I would consider myself an intermediate charcoal griller but new to smoking (this is my first year of smoking).
This has become my favorite good-weather hobby, and I grill or smoke 2-3 times per week. My passion really took off when I got my first kettle, and I picked up a second this year. For slow & low I use an Addrenaline BBQ Slow & Sear with Kingsford Blue and various woods, and for grilling I prefer hardwood lump (Rockwood is my new fave). I have a good collection of thermometers (Thermapen, Maverick remote, and an IR), and as an engineer, I love the science side of grilling and BBQ. My favorite foods are baby back ribs, smoked maple-glazed chicken, any kind of steak, and of course burgers. My best dish is my boneless, skinless, Honey BBQ chicken.
I look forward to contributing and learning, and meeting new folks.
My name is Todd and I just joined the forum. I would consider myself an intermediate charcoal griller but new to smoking (this is my first year of smoking).
This has become my favorite good-weather hobby, and I grill or smoke 2-3 times per week. My passion really took off when I got my first kettle, and I picked up a second this year. For slow & low I use an Addrenaline BBQ Slow & Sear with Kingsford Blue and various woods, and for grilling I prefer hardwood lump (Rockwood is my new fave). I have a good collection of thermometers (Thermapen, Maverick remote, and an IR), and as an engineer, I love the science side of grilling and BBQ. My favorite foods are baby back ribs, smoked maple-glazed chicken, any kind of steak, and of course burgers. My best dish is my boneless, skinless, Honey BBQ chicken.
I look forward to contributing and learning, and meeting new folks.
