Hello fellow brethren!
Although it will be a few weeks before the freezing stops here in Wisconsin,
I am looking for suggestions on the completion of my brick smoker project.
Pizza oven is complete except the ascetic details and works awesome. Between the smoker will be a Tuscan style wood grill.
I have a game plan but am want to compare with any expert's thoughts out there.
Thanks in advance!
BTW, anyone got a match?