I'm not the most confident with online forums, but have been reading different threads on this forum for a while. I decided to finally join a few weeks ago after I pulled off true low and slow on a large brisket and pork butt for a unit get together that was a big hit. A few years ago I screwed a couple of them up in a row and focused on direct or indirect only if other humans were going to eat what I was making. But, now I have the confidence and excitement to go at it again. I am military and and currently live in the Mojave desert. I use my old BBQ Chef classical offset smoker (modified based on one of your threads) and I have two classic Weber Grills I use for indirect when we are hosting a big crowd or I am doing tri-tip (California cut). My next attempt will be pork belly for making my own bacon. Thank you!
