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Smoking meat in MA

post #1 of 7
Thread Starter 

Hey guys,


I've browsed these forums for a while and I'm finally getting around to registering.


I had a Char-Griller Smokin Pro for several years before I knew any better. I was able to get passable que from it with enough work and modifications. I would have stuck with it but an ice storm came through and a downed tree crushed the poor thing.


I replaced that with a Weber One Touch Silver 22.5" because I found myself grilling more than smoking. After a while, the urge for BBQ could not be ignored and I discovered that people used their Weber kettles for low-and-slow too. I almost bought a Smokenator until I came across several discussions about using fire bricks. I've been smoking up boston butts, fatties, tri-tips and ribs ever since. One day I'll even get up enough courage to try brisket.


One last thing. . .


Remember that downed tree that crushed my Smokin Pro? Well, it was a good-sized oak that I cut and split and stacked for future use. It's now seasoned enough that I've been using it as my main smoking wood. It tastes pretty good. . .


Beans Baxter

post #2 of 7


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!!!

      Make bacon the easy way!!



post #3 of 7

Welcome aboard!


Good luck and good smoking.

post #4 of 7

welcome1.gif At least you got from justice from that old oak.



post #5 of 7

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. icon14.gif

post #6 of 7


welcome1.gif   Glad to have you with us!

post #7 of 7


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