Army vet (Afghanistan) and barbecue lover/enthusiast. I love my grill, but low and slow has been a smoldering passion of mine forever. Started on a little chief, then I had a vertical charcoal gril/smoker, then my wife got me a masterbuilt 30” that’s been putting out some charred gold as of late. Just got a 6 on and 3 off schedule that I believe lends itself to my smoker running pretty hard.
Pulled pork... man, I love it something fierce. Always been my go-to, which is nice, since it’s pretty forgiving. I’m just a rookie, but I make my own rubs and sauces, hell, I grow my own apples that my wife ciders. I’m gaining my confidence. Can’t be bad if it tastes this good.
Pulled pork... man, I love it something fierce. Always been my go-to, which is nice, since it’s pretty forgiving. I’m just a rookie, but I make my own rubs and sauces, hell, I grow my own apples that my wife ciders. I’m gaining my confidence. Can’t be bad if it tastes this good.
