Oh, so new

Discussion in 'Roll Call' started by chuckles, Oct 27, 2013.

  1. Hi, I'm Roy. My user name, Chuckles is in honor of my dearly departed cat, Chuck. I'm retired in the wonderland of West central Illinois. Summers are hot and muggy, winters are normally in the range of 20 to 40 F. Rarely more than a a few weeks of single digit or teens temps.

    My Bradley electric should arrive in a couple of days and I should be ready for my first ever smoke soon after. I've ordered my remote thermometers, gloves, bubba pucks and a bunch of other stuff. I am so excited to get started but plan to start simple and let my techniques develop at their own pace. I love smoked anything, except fish. Nothing can make fish good. Not much on sauces, but love that smoke. Low sodium is good for me but seems to be suggested by everyone for everything. Keeping my smoked meats tender and moist without brining sounds like it will be my biggest challenge. I'm looking forward to sharing my experiences and exploring your's.
     
  2. Roy[​IMG]

    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 We all have our own taste.

    Happy smoken.

    David
     
  3. [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything   ......... 

     

    Gary

     
  4. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Hello Roy,

    [​IMG]  to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge.

    One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and its basically the [​IMG]!!!

    So, don't just talk about your food, show it!  Otherwise you may get a gentle reminder, like this...

    [​IMG]   or this...[​IMG]

    Good Luck and Get Smokin'

    Bill
     
  5. Have eaten some great BBQ in Ft. Worth. Smoked bologna? Yes, yes, yes!
     
  6. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome aboard Roy! Glad you've joined our group. You'll find there are lots of friendly and knowledgeable folks here who genuinely enjoy helping one another. Looking forward to your input, and just ask when you need anything...someone here will surely have the answer.

    Red
     

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