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Hello from coastal South Carolina

post #1 of 10
Thread Starter 

I've been reading posts for a couple of months and recently saw a topic I knew a good bit about and just had to join to provide my $.02 worth. What a great Forum !!


I'm located in Little River, SC and have been grilling for most of my life. My Dad was a big civic volunteer and would often "volunteer" me and my brother to assist with large events serving hundreds of people. We both do large gatherings ourselves now.


I have a large propane "pig cooker' custom built on wheels that I do whole hogs, up to 200 lbs, a couple of times a year. (You'd be surprised how common these cookers are in this part of the country.) I also do an annual Twelve Butts of Christmas cooking where I cook anywhere from 10 to 15 butts for my wife to give as Christmas gifts to her employees. It's a pretty big deal to break out this cooker, so it stays reserved for the large cookings.


I recently burnt through a five burner Char Broil grill in about three years and have it in the garage for a remake into a mini butt cooker/smoker. I always just placed wood chunks directly on the grill grates to the side to get smoke and worked OK until the ashes started filling up! I recently purchased a four burner stainless Master Forge (Lowes) propane grill for  my deck (hoping the stainless steel grates hold up better than the coated cast iron!). Also, since finding this site, I was forced to go out and purchase a Master Forge Dual Door propane smoker and have one smoke under my belt and I'm afraid I am addicted!! I did leg quarters, breasts, and Italian sausages. I made the breast into a chicken salad that my Wife informed me was the only way I could make chicken salad again....


I look forward to continued knowledge absorption and I'll post up when there are topics that I know something about.


BTW .. Why are the stuffed jalapenos called ABTs?


Thanks - Jay 

post #2 of 10

Welcome aboard, Jay!


Our beloved ABT's are affectionately called Atomic Buffalo Turds. Make a lot, as they tend to disappear from the platter before they reach the table.


Good luck and good smoking.




post #3 of 10

Greetings from another smoker in Little River, SC!  Actually I am currently in Iraq for work, but welcome to the forums!  Lots of tremendous info and helpful folks!  Remembe if you have any questions the search function is your pal!

post #4 of 10

Welcome Jay, looking forward to some of your Q. This is a great place with great people.

post #5 of 10

welcome1.gif   Glad to have you with us!

post #6 of 10

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 #7 of 10

Hi Jay!!




This site has tons of info.

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


Ask questions and 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 #8 of 10

welcome-smiley.gif Jay

post #9 of 10


post #10 of 10


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