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Original poster
Aug 7, 2023
Love the forums on this site. Greetings from Atlanta, I smoke most things on a BGE, I tend to do pork and chicken well, but struggle a bit with brisket. We like to experiment with flavors when we can, and hope to learn a few things here.
Welcome from Colorado. The BGE is an amazing tool. Looking forward to seeing your cooks.
Hi, and welcome from Iowa! Lot's of good info here.

Welcome from opposing compass points.
NW Minnesota for the summer. Winter we stay in the Orlando area.

Used to cook and smoke on a kamado years ago. Miss those days.
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