Not exactly new to bbq and grilling, but becoming more interested in 'doing it right'. I grew up in west Texas doing the brisket, steak, dogs, burgers and brats honors for my family since I was about 14. We had a weber kettle for a long time, then a "texas offset" that I bought when I was 17. My father has confiscated the offset after my move to Colorado due to my 'not having any decent wood to cook with up there', so now at 38, I have purchased a Vermont Castings 5016 grill and will soon be getting a GOSM big block or the Vermont Castings SS version of it. Being in Denver, I'm not certain that I won't need the double walled insulation of the VC and I'm looking forward to some discussion from cold weather owners of either of these.
thanks in advance to all of you for all I'm going to learn here :)
KE
thanks in advance to all of you for all I'm going to learn here :)
KE