- Dec 15, 2010
Thanks in advance for all the info that I have read on this forum. I live in Baton Rouge Louisiana and work in the commercial construction industry. I have a 15 month old so my time is limited on smoking. Have a Brinkmann cimmeron with no mods that I have used for years. Mastered cooking with wood only on it, having to adjust logs to keep temp constantly. A buddy gave me his King Kooker gasser yesterday that he used once in 2 years. Cleaned it, touched up the exterior paint and seasoned it yesterday. I hope that I will be able to keep turning out meat without as much fuss. I look forward to all of the ideas that come from the members.