Long Time Lurker from Phoenix

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Original poster
Aug 19, 2012
I've been a member of this forum for quite some time, but have only recently started to post.  My "tools" are a Vision Kamado grill, a Stoker temp controller, a Lynx Grill with an infrared "searer" and an Anova immersion circulator.  I've found since getting the Kamado, I do most of my work on it with lump and hardwood, rather than the grill.  Recently I bought the Anova, which has piqued my imagination for working with meat.  I've done ribeyes and tri tip sous vide and love getting rid of temperature gradations throughout the meat.  My first post on this site was an attempt to get some advice on cooking a hybrid Brisket, part sous vide and part smoker.  

Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   
[/h1][h1]  [/h1][h1]Gary[/h1]
Welcome to the forums! We are happy that you joined the group. You'll find plenty of information here with over 1 million posts! Make the search bar at the top of the page your new friend. Or, simply post your question in the area that applies. You'll get plenty of helpful advice. Also consider enrolling in Jeff's 5 day E course. It gives you lots of great information to start you off on the right foot! Best of all is that it's free! Again, WELCOME Brian
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads