Uhhhh Hi

Discussion in 'Roll Call' started by texherman, Feb 23, 2015.

  1. texherman

    texherman Newbie

    Smoking from Oregon.  Got an electric smoker for Christmas.  Been grilling for the family and guests for a long time so pretty excited about this smoker.  Just started using it a few weeks ago, have smoked one thing a week.  Did a whole chicken, some ribs, and a whole pork loin.  Everything turned out great, would have done the pork loin maybe 20-30 minutes left but it was still really moist (learned my meat probe is a POS).

    I like long walks on the beach, sunsets and assorted pastas.
  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/problem requiring an immediate answer?  Simply search it.

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

  4. one eyed jack

    one eyed jack Master of the Pit

    Welcome to the site Tex.  [​IMG]
  5. gunkle

    gunkle Meat Mopper

    welcome. Good to see your off to a good start. Lots of great info here. Find Bear's "Step by Steps" for a great place to start with tons of info.
  6. 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.
  7. Congrats on the Christmas present and the successful Smokes


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