Well I guess if half of my Google searches lead me to this forum I should probably go ahead and join!
My name is Tony (rhymes with bologna), and I'm in Austin, TX.
I'm working my way up the ranks of smokers, I started years ago with a Brinkman, moved up(?) to a New Braunfels vertical and recently sucked it up and bought an Old Country Wrangler.
So far so good, needs a little modification in the way of thermometer placement and possibly some extra heat distribution baffles to disperse the hot spot in the middle where the smoke enters the cooking chamber. Other than that it's the best I've ever owned, which ain't saying much really...
I'm smoking with split post oak from south Texas almost exclusively due to it's availability to me, although I usually grill with lump charcoal.
Great site you guys have here, I've already learned a lot, and I'm looking forward to filling my head with knowledge and my belly with meat!
My name is Tony (rhymes with bologna), and I'm in Austin, TX.
I'm working my way up the ranks of smokers, I started years ago with a Brinkman, moved up(?) to a New Braunfels vertical and recently sucked it up and bought an Old Country Wrangler.
So far so good, needs a little modification in the way of thermometer placement and possibly some extra heat distribution baffles to disperse the hot spot in the middle where the smoke enters the cooking chamber. Other than that it's the best I've ever owned, which ain't saying much really...
I'm smoking with split post oak from south Texas almost exclusively due to it's availability to me, although I usually grill with lump charcoal.
Great site you guys have here, I've already learned a lot, and I'm looking forward to filling my head with knowledge and my belly with meat!
