New Member from The Woodlands,, TX

[Dafish13]

I have been reading the forums for a number of years and finally signed up today. I have a offset stick burner from David Klose, 36” gas grill and a Primo XL with a BBQ Guru in the backyard (the Guru is actually in the house). The stick burner has not been used since the Primo arrived. While I love sitting around with friends and having drinks I’m not much for tending a fire for 24 hours. Load the Primo, plug in the Guru and drink until bed time. Get up whenever you want the next day and the temp is spot on.

Currently I am experimenting with the Umai Dry bags. I just pulled my Spanish Chorizo out and vacuum sealed for a rest. I have 2 pancetta’s curing now. I have several questions but will post those somewhere else.

I want to thank everyone for the help I have received from reading the forum. Look forward to sharing information and becoming a better cook.

 

[Scott Eisenbraun]

Welcome to SMF. Would love to see the pancetta pics.

 

[chopsaw]

fish ,,, welcome . I've been here for a bit . Learned so much , but I do my home work also . I trust the info here , and re read and re read to make sure I understand why I'm doing things . Great place for knowledge and experience on all things .

 

[gmc2003]

Welcome to the site fish, glad you decided to join the fun.

Chris

 

[Dafish13]

Welcome to SMF. Would love to see the pancetta pics.

 

[Dafish13]

Here you go. One flat with black pepper and one rolled. You can tell from the rubber bands that my vacuum sealer did not like the Umai bags.

 

[SmokinLogs]

Welcome to SMF from Indiana! Thanks for joining.

 

[pit of despair]

Fish,
Welcome! Love the pictures. Let us know how they turn out.
Teddy

 

[SmokinAl]

Welcome to SMF!
Happy to have you join us!
Al

 

[Dafish13]

Welcome to SMF!
Happy to have you join us!
Al

Thanks Al - I really appreciated your posts on the Umai bags. You helped convince me to give it a try.