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Me too. Mrs. Fan is certified in it, and taught it for years. I just don't get it, don't relate to it, don't like it, avoid it. Simple.

Growing a retirement. Not sure why, but I just suck at it. Paperwork. Especially if it's on computer. I truly suck at it. My wife is an accountant, so she handles it all. Keeping my smart mouthed comments to myself.

Neither. I love eggs, but live on very few carbs. Also, I think syrup is gross, even real maple syrup. Eggs with toast, when splurging. Other than that, breakfast is coffee.

Raised Catholic, not Catholic anymore. I am now a basic Christian. My faith is built on the work of Jesus on the cross, and the resurrection. This made my reconciliation to God in a personal relationship possible. So, I cashed in on that. My friend, Father, savior, owns Heaven, and I will...

It was going to be a roast, not pulled.

Keeping it in the mid 200s until I get 170 or so internal. I may stop at 165, depending on crust. Looking forward to this.

Gillette is our nearest "Big City", so I avoid it. haha Those of you who asked to see progress on the cooking area, we just entered escrow, so it will be a bit.

Elk is the best meat I have eaten. That pie looks amazing. Thanks for sharing.

I'm going with 17 grain because it's more available. Thoughts?

I just picked one up. Very excited, but the snow won't let me get to the range to use it!

They are tasty, and the fur makes great flies - leeches.

Get them and BBQ them!

I haven't built it yet, and I'm thinking that the doors for the firebox and the smoke chamber are the part that I want to build around. Anyone know where I can get these doors? Thanks!

Black Hills area

Hello. Thanks for the add. I currently use my Primo Kamado, but just bought a house, and will be building a cinder brick smoker in the backyard. In fact, I found this group because I was searching for metal doors to use in the build. Any help on that would be cool. Looking forward to...