wimv
Wandering around with a bag of matchlight, looking for a match.
Hi all,
I’m Wim, 54 yo and originating from Amsterdam, The Netherlands. I studied computer science a long long time ago (1993), and work as a cyber security professional nowadays.
A lot has changed overtime but not one of my favourite hobbies: BBQ-ing! As an enthusiast I’m always looking for recipes, ideas etc. So, last year I accidentally stumbled into smoking the US way, which turns out to be an expanding interest here in NL.
I tried smoking on my Patton gas-grill, using tin cans with chunks of wood, but it was not giving the results I was looking for....
So I checked out Mr. Raichlen, browsed the forums, started to follow folks on Instagram, spent endless hours Youtubing and learned many many things about smoking and grilling. And about international differences in approaches to food by the (local) industry, to preparation, to “hardware”, in food availability and last but not least pricing.
Being a rookie myself I decided not to buy a dearly wanted offset (because prices for a good offset smoker are quite high here) and bought a Fornetto 22” which I’ll be picking up in a couple of weeks.
So after the holidays, my first ribs should roll of the Fornetto, very excited and can’t wait!
And of course very proud to be one of the BBQ Brethren! [emoji2]
I’m Wim, 54 yo and originating from Amsterdam, The Netherlands. I studied computer science a long long time ago (1993), and work as a cyber security professional nowadays.
A lot has changed overtime but not one of my favourite hobbies: BBQ-ing! As an enthusiast I’m always looking for recipes, ideas etc. So, last year I accidentally stumbled into smoking the US way, which turns out to be an expanding interest here in NL.
I tried smoking on my Patton gas-grill, using tin cans with chunks of wood, but it was not giving the results I was looking for....
So I checked out Mr. Raichlen, browsed the forums, started to follow folks on Instagram, spent endless hours Youtubing and learned many many things about smoking and grilling. And about international differences in approaches to food by the (local) industry, to preparation, to “hardware”, in food availability and last but not least pricing.
Being a rookie myself I decided not to buy a dearly wanted offset (because prices for a good offset smoker are quite high here) and bought a Fornetto 22” which I’ll be picking up in a couple of weeks.
So after the holidays, my first ribs should roll of the Fornetto, very excited and can’t wait!
And of course very proud to be one of the BBQ Brethren! [emoji2]