tsax6010
Wandering around with a bag of matchlight, looking for a match.
For some reason I had not created an account here until recently, but I have been an avid reader of the site and have found gobs of useful information here over the years!
All of my BBQ questions thus far have been confined to the manufacturer's forum of my current smoker, which is an electric Model 2 from Smoking-It. This unit has served me very well for years, but I am now on the prowl for more of a "big boy" smoker. I am very interested in Yoder pellet smokers - especially the YS1500, the Ole Hickory CTO, as well as gravity fed smokers (very intrigued by the new Stumpville endeavors of Lacey and her dad having followed that story - especially interested in their dual/tri fuel options). I am husband to a woman that loves my cooking, and a dad to 2 young kids that are picky as heck eaters but love my BBQ - especially my (in my mind) perfected sauce recipe. I don't have time to babysit an offset, so unattended overnight cooks are a must.
I love to cook - just about anything. I prefer to take the labor intensive route of cooking from scratch whenever possible - I rarely use boxed pasta or jarred sauces. I always grind my own meat, and I like to make my own mozzarella, breads, pickles, salsas, beer/wine, you name it.
As I continue to research my options and expand my overall BBQ knowledge, I look forward to soliciting advice from other experienced forum members!
Dana
Streetsboro, OH
All of my BBQ questions thus far have been confined to the manufacturer's forum of my current smoker, which is an electric Model 2 from Smoking-It. This unit has served me very well for years, but I am now on the prowl for more of a "big boy" smoker. I am very interested in Yoder pellet smokers - especially the YS1500, the Ole Hickory CTO, as well as gravity fed smokers (very intrigued by the new Stumpville endeavors of Lacey and her dad having followed that story - especially interested in their dual/tri fuel options). I am husband to a woman that loves my cooking, and a dad to 2 young kids that are picky as heck eaters but love my BBQ - especially my (in my mind) perfected sauce recipe. I don't have time to babysit an offset, so unattended overnight cooks are a must.
I love to cook - just about anything. I prefer to take the labor intensive route of cooking from scratch whenever possible - I rarely use boxed pasta or jarred sauces. I always grind my own meat, and I like to make my own mozzarella, breads, pickles, salsas, beer/wine, you name it.
As I continue to research my options and expand my overall BBQ knowledge, I look forward to soliciting advice from other experienced forum members!
Dana
Streetsboro, OH
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Great use of leftovers. Crisp the pork up a bit in a cast iron skillet while the egg cooks.
