Hi from denver

stevebell

Newbie

Original poster

May 29, 2011

16

10

Denver Colorado

• Jul 15, 2011

• #1

Hello.

I have a wsm 18.5, wish I had bought the 22.5 all ready.  Been smoking since april and made some awesome food by following advice here and on the virtual webber site.  Thanks for all the cool food shots keeps me motivated to put the time in.

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,385

12,221

Central Florida (Sebring)

• Jul 15, 2011

• #2

   Glad to have you with us!

 

alelover

Master of the Pit

OTBS Member

Jul 9, 2010

4,882

169

Concord, NC, near Mt. Pleasant, 2 houses past the

• Jul 15, 2011

• #3

Good to have you Steve. Those pics do have a way of motivating you.

 

sunman76

Master of the Pit

Feb 18, 2011

1,421

20

Duncan Oklahoma

• Jul 15, 2011

• #4

 

fpnmf

Gone but not forgotten. RIP

OTBS Member

Jul 19, 2010

7,283

82

Fl

• Jul 15, 2011

• #5

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!

Craig

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke
http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer
http://www.smokingmeatforums.com/wiki/tips-slaughterhouse-recipes-for-poultry
http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf
http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
http://www.educationbug.org/a/marinate-vs--marinade.html

 

africanmeat

Master of the Pit

OTBS Member

Mar 28, 2011

4,730

38

Cape Town South Africa

• Jul 15, 2011

• #6

 

Last edited: Jul 15, 2011

meateater

Legendary Pitmaster

SMF Premier Member

Oct 17, 2009

8,983

63

Hendertucky, Nv.

• Jul 15, 2011

• #7

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview.