I am from Oklahoma City, OK, and have recently begun experimenting with smoking on my Weber 22.5" OTG. I'm hoping to get good enough that I outgrow this and move on to a WSM at some point. So far I've smoked some bologna and a few briskets, and am trying a pork butt this weekend for pulled pork.
Looking forward to poking around here and picking up some tips.
Looking forward to poking around here and picking up some tips.