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Hello and thank you

Hello from a lurker. I have been hanging in the shadows since purchasing my large last May. Since then, I have gleaned much information from this forum. THANK YOU to everyone who makes this community what it is!  I hope to contribute and add value.

Hailing from Eastern NC I was brought up on hickory cooked whole hogs with vinegar sauce. Until recently, I was more comfortable cooking a whole hog than a cheeseburger. In the last decade I have built my grilling foundation on a Weber kettle and smoking on a home built UDS. Since upgrading to the egg, I have not looked back.

I am feeling good about the standard grilling and smoking. I am looking forward to branching out into using a wok, baking and soups/stews.   I’ll do my best to post pics and reports as I experiment.

Thanks again for the the wealth of knowledge here.  I look forward to contributing.

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