new to the neighborhood

[bill1]

Bill1 from Northern California here.  Late 50's, I've been BBQ'ing with charcoal Weber Kettles and propane tank Charbroilers since a kid,  Always enjoyed some smoker chips in the BBQ.  

So when an HFM virus 6 months ago got me quarantined from work for a week, I bought a Brinkmann charcoal smoker for diversion and thought I'd see how slow-smoking works.  Been hooked since!  And have made a few changes to the lowly Brinkmann along the way.  

My main problem is consistency in taste so I need to probably reduce the number of variables I change at a time and learn from some old hands at this.  

Nice meeting you all, Bill 

 

[gary s]

  Good evening and welcome to the forum, from a sunny, breezy and warm day here in East Texas. Lots of great people with tons of information on just about  everything.

Gary

 

[themule69]

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