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I think that it took so long because we have lived in, and visited some pretty good places for smoked meats. We lived in Kansas City and had Arthur Bryants, Gates, KC Masterpiece, and others that came and went. We have eaten at the Rendezvous, and Corky’s in Memphis as well as countless...

I am really looking forward to the new grill. I have done most of my smoking on either propane, or charcoal briquet indirect heat. Still not that “low and slow” on either. Oh, and btw, it is Oklahoma for me.

Ahhh, forgot to add that. I decided on the Camp Chef Woodwind 24 with 4 meat probes. It was that or a Traeger. It was a close call, but the features, for the price made it the Woodwind.

Just joined in anticipation of getting my first Pellet-Smoker-Grill. I have cooked on a hibachi, Weber kettle, Coleman camp stove, campfire, and white gas Optimus burners, etc., Now it’s on to a pellet grill and truly smoked meats. Lots to learn...😊