Hello all!

Discussion in 'Roll Call' started by social d, Sep 11, 2016.

  1. social d

    social d Newbie

    Long time lurker who got many answers here and finally decided to join! 

    I live in central FL and have honed some fine skills grilling food and after much desire, finally got  smoker 9 months ago. I have an electric Masterbuilt. After much trial and error (a lot of error, lol) I have manged to keep a log of nice results.

    A lot of error came from not understanding things like how brine works or what "the stall" is. Smoking by meat temp instead of time was my first lesson!

    I am kicking today off with a spatchcocked chicken, brined 3 hours and rubbed with Bad Byron's Butt Rub. I am experimenting with creating my own rub.

    I look forward to contributing as much as i can to this forum. Thanks!
     
  2. smokinal

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

    [​IMG]

    to SMF!

    Glad to have you aboard!

    Al
     

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