Hi all. I've read threads on the forum for a bit now, figured I'd better join. I'm originally from southern California, but now live near Salt lake City. I'm cooking on a 18.5 inch WSM and it's done well for me. Most of what I know was passed on from my dad, but I also look forward to learning from you all. Mostly done st. Louis cut ribs, but have done a couple of whole chickens, pork loin and pork butts too. Getting ready to cook up some ribs for a camping trip in Yellowstone this weekend.
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