Hello folks.
My name is Bradley and I am from Sacramento, CA. I've been grilling a long time, and just started smoking stuff about a year ago. The end goal is to enter a few comps as a rookie to learn and then move on from there.
I mainly cook on my 18.5 WSM. I use the Traeger PTG when I am feeling lazy. The smokehouse I built is used for my cold smoking. I can't get enough of the smoked cheese and seafood.
Plan on picking up a 22.5 WSM as soon as my CFO approves the funds. Then I figure once I am ready for whole hog, buy a stick burner.
Looking forward to chatting it up with folks and sharing experiences.
Take Care Everyone.
My name is Bradley and I am from Sacramento, CA. I've been grilling a long time, and just started smoking stuff about a year ago. The end goal is to enter a few comps as a rookie to learn and then move on from there.
I mainly cook on my 18.5 WSM. I use the Traeger PTG when I am feeling lazy. The smokehouse I built is used for my cold smoking. I can't get enough of the smoked cheese and seafood.
Plan on picking up a 22.5 WSM as soon as my CFO approves the funds. Then I figure once I am ready for whole hog, buy a stick burner.
Looking forward to chatting it up with folks and sharing experiences.
Take Care Everyone.
