"Fresh Meat"

Discussion in 'Roll Call' started by jamels5oh, Jun 16, 2016.

  1. Evening all! 

    My name is Marvin, and I'm from the Eastern Shore of VA, but I now reside across the state line in MD. I've been cooking for years, but I don't know if I'd call myself an experienced smoker or not. A while back I built a 275 "cooker" without a firebox and that is my primary weapon. I've smoked all the basics at least once and I experiment a lot. I use an oak and cherry blend when cooking, and I have my own rub and sauce I use primarily with the occasional use of SBR original sauce to thicken and calm the heat down in my original sauce. I've cooked for my family to well over 200. I'm up to challenges and I'm eager to learn from you all.

    I'm currently looking into designing a mobile kitchen with at least 2 275 cookers.
    is a picture of my "Honey". She's not a true smoker but she gets the job done.

    Oh, and that's my smoking partner Jax, hanging out in the back yard protecting the grill.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to the forum!

    That's a great looking rig!

    Al
     
  3. joe black

    joe black Master of the Pit OTBS Member

    Welcome from SC, Marvin. It's good to have you on this great site. That's a really nice looking cooker.
     
  4. [​IMG]   Good morning and welcome to the forum, from a beautiful  hot and humid day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

    Gary
     

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