Hi, thanks for the add!
I'm a Brit ex-pat living in MD & love to BBQ, smoke & grill.
I'm retired so now I have all the time to mess about with whatever I want to do.
I like to do the more exotic foods from around the world, but like American food too, but usually with a bit of a twist. Tangy & spicey with BOLD flavors is my style if I really have one.
I had a Weber kettle many years ago & eventually stepped up to a big barrel smoker. Now I'm downsizing again to a 22 1/2" Weber Master-Touch.
I've added a bunch of stuff right off the bat so I just jumped in the deep end.
I like to slow smoke, particularly pork tenderloins & make my own dry rub, marinade & BBQ sauce.
I'm so newly back that the kettle, the Cajun Bandit stacker & the rotisserie are all stacked together in an improbable & impractical tower & I'm dong the first charcoal only burn to get it ready for use.
My next step is to start replicating my old smoker's flavor so I'm going to do a slow smoke, with a mix'n match of the meats seasonings & spices all in a kind of "Full Monty" of what I like to cook. It all scrap ends & small bits so its no intended to be eaten, just to kick start the seasoning of the equipment.
"Old Faithful" now retiring:
(https://i.imgur.com/DVJi6Ra.jpg)
The improbable tower 'O seasoning:
(https://i.imgur.com/iCyXpv9.jpg)
The rotisserie shaft is stored separately as it won't fit under the Weber cover (yet)!
Welcome from Doraville,Ga. nothing wrong with jumping in with both feet, plenty of helpful folks here to help with your conversion to the kettle
Welcome from Ellicott City, MD! That looks like a sweet smoker/rotisserie rig for the kettle. :-)
Sent from my SM-N950U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
Thanks.
Odd as it may seem I have a family in Athens.
Oh I'm near Hagerstown, not horribly distant from Ellicott City.
Welcome from just south of Chicago, IL!