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  1. smokey70guy

    What's your occupation?

    I am a retired I. T. guy. Thirty-Six years programming and designing business applications on mainframe computers. After retirement in 2004 I've had some various part time jobs, Home Depot, Handyman stuff etc. when I wasn't working I was traveling around the country on my Harley (about 18...
  2. smokey70guy

    What's your occupation?

    I am a retired I. T. guy. Thirty-Six years programming and designing business applications on mainframe computers. After retirement in 2004 I've had some various part time jobs, Home Depot, Handyman stuff etc. when I wasn't working I was traveling around the country on my Harley (about 18...
  3. smokey70guy

    New to the Forum

  4. IMG_0468.JPG

    IMG_0468.JPG

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  5. smokey70guy

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    I got her seasoned up by applying cooking oil to the chambers and laying in 6lbs of bacon. I fired her up with hickory and mesquite and let her smoke for about 12 hrs. About 3:00, I added a small brisket (1.7 lbs). It had absolutely no fat on it. While cooking the bacon, I discovered where the...
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    IMG_0474.JPG

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  8. smokey70guy

    New to the Forum

    Hello, My name is Sam McMahan. I live in Irving Texas. I've been cooking (smoking) for several years now and have cooked various types of meats (Beef, Pork, Chicken, Turkey and Fish).  I've used gas and charcoal grills, as well as charcoal grills as smokers. Most have been commercial type...
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    IMG_0265.JPG

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