Hi there everybody. I spent the first half of my life in the US (Florida, South Carolina, and North Carolina) and the second half in Bristol. I've been BBQing all my life as I started early in South Florida where nobody owns a coat and it would be normal for anybody to BBQ all year round (not just us BBQ crazies). I added smoking to my BBQ repertoire about 5 years ago after going to the first couple of Grillstocks. I'd had some decent pit smoked BBQ in the Carolinas, just pork and chicken though. I like to do a good mix of BBQ styles and when it comes to Brisket I am a Hot n Fast convert on my drum; mostly for laziness, convenience, and to avoid disturbing my grumpy next door neighbours. I have a new Traeger Bronson 20 arriving tomorrow so that'll be the Traeger, a Bristol Drum Smoker, a ProQ Excel (which I am now going to sell), a Weber Mastertouch (with rotisserie), and a Weber GoAnywhere with an expansion chamber allow it to be used for smoking while camping.
I also grow chillies; from mild to stupidly hot. I've only been growing for two seasons, so still gaining experience. I particular like BBQing them. Stuffed, bacon wrapped smoked Poblano peppers are one of my favourites. I also occasionally make chilli sauces, chilli jam, flakes, and powders. I need to start turning those in the BBQ rubs too.
Since this forum is based in the UK, I have used UK spellings for things. And I may say Aluminium from time to time... I might even 'envisage' the odd special thing here and there.
