New Posts  All Forums:Forum Nav:


post #1 of 7
Thread Starter 
I've been using Weber Kettles for years. I thought I was a pretty good cook according to family and friends. Then I met a new friend that's really into BBQ. He has two 22.5 SMW's. His food is amazing! I now realize that I'm just a beginner! :)
I'll listen to any good tips.
I had no clue what the Minion Method was
post #2 of 7

welcome1.gif to SMF!  We are so glad you joined us! There is SOOOO much to learn! It's fun too!


Also....sign up for Jeff's E-course.  It's great and you will learn so much from it!

The Course is great for anyone no matter what your experience level may be!



If you need any help roaming around the forums....just holler!  Happy to help out!



post #3 of 7
welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 45,000 members who just love to share their experience and over 900,000 posts describing it!
The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!
post #4 of 7

Welcome aboard! Glad you joined us. You've found a great place to learn and share info. Lots of friendly and knowledgeable folks here who enjoy helping.

post #5 of 7
Thread Starter 
Thanks for the warm welcome!
post #6 of 7

Welcome to SMF and your new addiction

post #7 of 7
Thread Starter 
Just did 3 racks of St Louis style spare ribs using the 3-2-1 method for Mothers Day. Using my OTG, I was able to keep the temp at around 226. I used a couple chunks of applewood. My family all agreed best ribs they've ever had!
Just wanted to say thank you for all the wonderful tips!
These are from my 22.5 SMW. However I went 3 - 1 - 2.5 this time. Best yet

Edited by jingrim - 9/13/14 at 7:22am
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call