Discussion in 'Roll Call' started by burnie, Apr 11, 2015.

  1. burnie

    burnie Newbie

    Thanks for the accept. I've got a couple of smokers as well as grills. I use nothing but coal and/or wood. Most every weekend I've got the smoker fired up. I've got a chicken in some brine to smoke in a few more hours. I guess I've smoked about everything over the last few decades, but only in the last few months have I got in with some of the smoking and meat curing groups on the internet. Picked up a lot of new ideas and recipes. Tried a few, got a lot more I want to try. Keep the smoke rolling..............
  2. [​IMG]   Good morning and welcome to the forum, from a warm and beautiful day here in East Texas. Lots of great people with tons of information on just about  everything.

  3. rmmurray

    rmmurray Master of the Pit

    Welcome to SMF! :welcome:
    We're glad to have you here. The search bar at the top is your best friend. This forum has been around for over ten years, so there is a good chance that any questions you may have, have already been answered (they may have 10 different answers, but you'll get an instant response non the less).
    Please be sure to post your smokes along with your process and recipes. We will be glad to help you along the way and we may also learn something new ourselves in the process. Also, don't forget the very important Q view! (We're mad for pics on here 😁)
    Always remember to have fun because it's not fun if you have to work at it. Thanks for joining,
    - Ryan

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