Howdy everyone

[Low-n-Slow]

I am a lover of anything bbq and have been queing for the past 17 years both professionally and as a hobby. Here in Michigan bbq is pretty wide open and its fun creating new recipes that are slightly untraditional. Although, I am more of a traditionalist and I love studying the bbq culture.
I am a chef by profession and I learned years ago to leave my chef hat at the door and look at bbq from a more genuine perspective. We all know that chefs can let their egos get the best of them and screw the potentially best bbq you've ever had up. That is why I love bbq so much, from the outside looking in it looks very simplistic but when you get the chemical reactions from the smoke and rub mixing together, magic happens and it becomes more intricate than what you could imagine. Bbq is not a "stupid" man's game actually it's quite the contrary. The level of dedication is amazing. To me it rivals some of the most complex styles of the culinary realm.
I currently cook on a diamond plate model 60 (stick burner) and I also cook on a southern pride as well (production). If everything works out in the near future I may post about a couple of other potential smokers that I will be cooking on as well.

Nice to meet everyone and I look forward to sharing and learning with you.

[bbquzz]

Welcome Low-n-Slow, good to have you here.

[bigwheel]

Hey welcome on over here. Sounds like you have a bunch of cool stuff going on. Let us strive not to be strangers.

[Bosko]

Another Michigander..........there are many of us here......welcome

[boozer]

Welcome sir!

[Max]

What part of Michigan?

[Vermin999]

Welcome to the site!!

Your thought on BBQ is pretty deep, I think the opposite, keep it simple, take your time, have fun, don't freak out with every temp swing or stall. Relax and most of the time it will come out roses at then end!!