Devon spent fourteen years as a wildland firefighter in Oregon, where he cooked for crews of twenty or more out of a truck bed and two camp stoves. He learned to scale a recipe up fast and to cook without a thermometer, though he now owns four.
His recipes favour the grill, the smoker and the Dutch oven, and most of them feed six or more with leftovers. He is particular about salt, resting meat, and not opening the lid.
Devon lives outside Bend, Oregon, with his wife and a smoker he built from a decommissioned propane tank. He gets through about forty pounds of pork shoulder a month and has stopped apologising to the neighbours about the smell.
