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Smokineric checking in on roll call

post #1 of 8
Thread Starter 
Well hi, I'm Eric from mobile, al. I work at the local steel mill here with the not so local name. I'm not only new to smokin but I'm new to forums also. So bear with me until I get the hang of it. I recently purchased a kamado (used) and am looking forward to learning how to cook on it. All advice is wanted. Thanks for letting me be in on ya'lls crew and I look forward to sharing what I hope to be some Devine food pics in the near future.
post #2 of 8
Welcome to the forum , brother. What kind of smoker are you cookin on these days?grilling_smilie.gif
post #3 of 8

welcome1.gifto SMF!  We are so glad you joined us! 


Jeff offers a free 5-day E-Course and its packed full of great information no matter what your experience level might be!


If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums.


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



post #4 of 8
Hi Eric! 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 #5 of 8

Welcome Eric Im new also. Ive found alot of good stuff on these forums.

post #6 of 8

Welcome to the forums, Eric! You've found a great place to learn and share ideas. Lots of friendly and knowledgeable folks here who really enjoy helping one another. Congrats on that new (to you) Kamado, and just ask when you need help and you'll get plenty.


post #7 of 8
Thread Starter 
I've just purchased what I think may be a kamado grills grill. I've read some bad things about it but it sure seems to cook well. I'm at the point where I need to brine or just rub the butt to prep it for in the morning. What should I do?
post #8 of 8
Thread Starter 
Ok well, I rinsed the butt, patted her dry, suffocated it with mustard and my super duper mystery rub after scoring the fat. I then. Wrapped it to the point of sealing it with saran wrap. She's been in the fridge since 1230 a. M. I plan on starting the kamado around 630 this evening. :-) I would love yalls wisdom on temps, cooking time and any other tips and comments you guys could bestow. I plan to update this afternoon. Thanks and smoke on!
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