Hello from NE Indiana

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Original poster
May 27, 2023
Been browsing this forum for a few years and been getting the smoking meat newsletter for a bit longer, finally making the time to hopefully contribute when I can and ask a few questions along the way.

Originally from Texas, I am a huge fan of brisket but have learned to do a mighty fine batch of pulled pork when I moved up North. I feel like I’ve got these two pieces of meat down and have recently branched out to curing and other experiments with other cuts.

My current kit consists of a 36” chambered Klose offset with a hefty 1/2” thick firebox so I can smoke all winter without issues. It’s got 2 expanded metal oven rack type shelves that pull out for easy moving around of large cuts, as well as easy cleaning. Also have a Weber charcoal grill, a large old Smokey and a large big green egg that has kind of taken the place of the Weber and old Smokey. I grill/smoke most days over summer and some during winter, but that tends to be my bacon making season lately.

Anyway, glad to be here and look forward to getting involved!
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