Hello all - I'm new to posting, but have been gleaning advice from these pages for awhile! I've been running a variety of smokers for 15 years including a modified Weber kettle, UDS, Weber bullet, and a couple temporary structures. In recent years, I've become much more interested in live fire cooking and am currently building an outdoor kitchen (masonry hot/cold smoker +grill) to make that simpler.
Edit to add: First Post! Looking for advice in my outdoor smoker build thread
Edit to add: First Post! Looking for advice in my outdoor smoker build thread
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