Marquez
Full Fledged Farker
Hello my brethren,
Well I finally subscribed to the forum I lurked in for over a decade.
I signed up years ago, and peeked in now and then while grilling on a Weber Propane grill.
I was learning what it took to truly sear steaks, and that eventually brought me here. Not for the searing part, instead for the background and understanding of cooking over wood.
Eventually I added a Weber Kettle.... loved that little guy.
Then I moved on to a Hasty Bake. And now I was really learning how to reverse sear steaks and tried my hand at smoking butts.
That lead to a Kamado and then to the Mak pellet.
I titled my note by saying that cooking with wood is a basic drive. Although most of my experience is with lump charcoal and now pellets, I've done plenty of camp fire cooking and the Mak brings closest to reliving those wonderful meals.
Now in this stressful times, it is relaxing to start up the cookers just to smell the smoke.
Well I finally subscribed to the forum I lurked in for over a decade.
I signed up years ago, and peeked in now and then while grilling on a Weber Propane grill.
I was learning what it took to truly sear steaks, and that eventually brought me here. Not for the searing part, instead for the background and understanding of cooking over wood.
Eventually I added a Weber Kettle.... loved that little guy.
Then I moved on to a Hasty Bake. And now I was really learning how to reverse sear steaks and tried my hand at smoking butts.
That lead to a Kamado and then to the Mak pellet.
I titled my note by saying that cooking with wood is a basic drive. Although most of my experience is with lump charcoal and now pellets, I've done plenty of camp fire cooking and the Mak brings closest to reliving those wonderful meals.
Now in this stressful times, it is relaxing to start up the cookers just to smell the smoke.
