Happy to end the lurking and hoping to contribute

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Original poster
Mar 4, 2017
Although I've lived in Southern California for over 40 years, I'm a blooded Texan. Guess that's why I love grilling and smoking and, just recently, I'm dipping my toes into sous vide cooking. My grill is a 42-inch Viking Professional and, after messing around with bullet smokers over the year I purchased a 24" Smoke Vault last year and tweaked it to the natural gas line.

I've done all the basics and looking forward to tips from this knowledgeable membership. Looking forward to participating in whatever way I can. Oh, and I have a sous chef as well.

Thanks in advance for your advice and guidance.

  Good afternoon and welcome to the forum from a sunny, warm and windy day here in East Texas, and the best site on the web.          Lots of great people with tons of information on just about everything.

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