Marcus Kai
New member
Good evening from the SW of England
I’ve been lurking here for a little while and finally signed up.
I’ve had a Weber kettle for years and after the chunks of meat got bigger and bigger and I ran out of space, I decided earlier this year to get a WSM.
Am loving it so far though had some really tricky cooks over the winter. Hopefully the summer practice will feed into some better performance in the wet and cold.
I enjoy all things BBQ and meat.
I tend to do a couple of cooks a month. Usually a brisket and as many pig cheeks as I can fit on the grill.
Whenever I do a pork shoulder I can’t help but feel I’ve wasted my effort and should’ve stuck with the cheeks.
I am also getting into dry curing and making my own guanciale and bacon.
Looking forward to all the good info and kit recommendations on here.
I’ve been lurking here for a little while and finally signed up.
I’ve had a Weber kettle for years and after the chunks of meat got bigger and bigger and I ran out of space, I decided earlier this year to get a WSM.
Am loving it so far though had some really tricky cooks over the winter. Hopefully the summer practice will feed into some better performance in the wet and cold.
I enjoy all things BBQ and meat.
I tend to do a couple of cooks a month. Usually a brisket and as many pig cheeks as I can fit on the grill.
Whenever I do a pork shoulder I can’t help but feel I’ve wasted my effort and should’ve stuck with the cheeks.
I am also getting into dry curing and making my own guanciale and bacon.
Looking forward to all the good info and kit recommendations on here.
