Great forum guys!!
Looks like a wealth of knowlege here. I'm going to enjoy sharing tidbits and ideas with you all.
About myself:
I spent 14 years in the AirForce traveling mostly in the SouthEast where I became instantly hooked on great Q. When I began to BBQ myself, I was stationed right on the Georgia-Carolina border, so I most definitely prefer pork, although a good brisket is always a good thing, and I believe mustard is the beginning of any good sauce.
I used my New Braunfels smoker for years and about to complete the building of my new 4000 sq. in. portable unit.
Anybody in the mood for some Buckeye BBQ, stop on by
Rock
Looks like a wealth of knowlege here. I'm going to enjoy sharing tidbits and ideas with you all.
About myself:
I spent 14 years in the AirForce traveling mostly in the SouthEast where I became instantly hooked on great Q. When I began to BBQ myself, I was stationed right on the Georgia-Carolina border, so I most definitely prefer pork, although a good brisket is always a good thing, and I believe mustard is the beginning of any good sauce.
I used my New Braunfels smoker for years and about to complete the building of my new 4000 sq. in. portable unit.
Anybody in the mood for some Buckeye BBQ, stop on by
Rock