Shaunvdv
Knows what a fatty is.
Hello all,
I’m new to the forum and have enjoyed browsing so far. I just wanted to introduce myself and I look forward to having a community to talk cooking meat with.
I grew up in California, just a short drive south of SFO but left after college and have lived mostly in colorado for the last 20 years. I don’t recall a time in my life where there wasn’t a grill of some sort in the backyard. I spend many weekends grilling or smoking meat and am always looking to learn more and try new things.
I have primarily done most of my grilling on a standard 22.5” Weber Grill. I find this to be very versatile for both grilling and smoking meats but it has its limitations and quirks.
Yeah
About 4 years ago, I picked up an Argentine style grill. This grill is a ton of fun and I love it. I grew up in an Argentine family so we had lots of asados and I really missed this style of cooking meats.
I also just got a smoker for my birthday, earlier in December, an Oklahoma Joe’s Highland. I’m in the process of making a few modifications to this but have done the initial burn off cook and then a short smoke where I did a tri tip, and a long one where I did a brisket.
I know I will be having some questions from those that have experience cooking at high altitude and just cooking meat in general. I will wait until I’ve soaked in more of the knowledge in this forum though. Lol
I’m new to the forum and have enjoyed browsing so far. I just wanted to introduce myself and I look forward to having a community to talk cooking meat with.
I grew up in California, just a short drive south of SFO but left after college and have lived mostly in colorado for the last 20 years. I don’t recall a time in my life where there wasn’t a grill of some sort in the backyard. I spend many weekends grilling or smoking meat and am always looking to learn more and try new things.
I have primarily done most of my grilling on a standard 22.5” Weber Grill. I find this to be very versatile for both grilling and smoking meats but it has its limitations and quirks.
Yeah
About 4 years ago, I picked up an Argentine style grill. This grill is a ton of fun and I love it. I grew up in an Argentine family so we had lots of asados and I really missed this style of cooking meats.
I also just got a smoker for my birthday, earlier in December, an Oklahoma Joe’s Highland. I’m in the process of making a few modifications to this but have done the initial burn off cook and then a short smoke where I did a tri tip, and a long one where I did a brisket.
I know I will be having some questions from those that have experience cooking at high altitude and just cooking meat in general. I will wait until I’ve soaked in more of the knowledge in this forum though. Lol
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