Welocme To The Jungle

Hey Ya'll

Threw away the gas grill and started learning to grill and smoke using real wood about 7 or 8 years ago. My equipment is nothing more than a cheap Brinkman barrel grill, but my housemate built a beautiful asado grill. Using the Brinkman for low and slow and the asado for fast sears we can feed upwards of 100 guests in our massive for this area 1/2 acre back yard. Our BBQs held at our Belmont abode are so carnivorous that our house has been nicknamed Belmeat Estates
So far I've had pretty impressive success according to friends and family that have tasted my fare, my plum wood smoked chicken wings and duck are pretty damned good if I do say so myself. That said the Boston/Cambridge/ Somerville area isn't exactly prime BBQ country, so there's not a lot of competition, or points of reference for truly great Q.
I'm sure my introduction to here will be quite similar to the Oh Sh!t Moment that MIT Freshman get about 2 weeks into classes, when they realize that even though they have been the Head Of The Class their whole lives, they are now barely average and may not even pass their first year
I expect to learn a lot here.

This is what happens when one friend is a professional fabricator and another friend marries an Argentine. An Asado Grill in your backyard