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Discussion in 'Roll Call' started by doomsday, Feb 3, 2015.

  1. doomsday

    doomsday Newbie

    Originally from Virginia, I now reside outside Wilmington, North Carolina. This part of the country is widely known for it's pork BBQ, in either the vinegar based sauce of coastal Carolina, the tomato based sauce of western Carolina or the mustard based sauce typical of the low country of South Carolina. My personal belief is that well smoked pork needs only a touch of salt and pepper to be enjoyed. Most of my efforts are now directed at poultry and seafood. I look forward to sharing my triumphs and failures with everyone in the forum!
     
  2. bear55

    bear55 Master of the Pit

    Welcome to the forum.  The search bar at the top of the page is a great resource.  Have a question or problem needing an immediate answer?  Simply search it.  You may always post any questions you have and someone will be along shortly and help you.

    Richard
     
  3. [​IMG]   Good afternoon and welcome to the forum, from a cloudy and cool day here in East Texas. Lots of great people with tons of information on just about  everything.

    Gary
     
  4. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
    David
     

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