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Smoked Meat in transition

post #1 of 5
Thread Starter 

Glad to have found the forum!  My wife and I live in Hot Springs - until the end of this month - when we will move to Chattanooga, TN.  I've been smoking for about 4 years now on a hodgepodge of random accoutrements.  Most currently I've got a 30gal UDS that has done well for me but am currently looking into building out a brick smoker when we move (I finally will have time, room, and hopefully some cash).


Thanks, in advance, for the hours lost in the ether of butts and breasts (chicken people, c'mon! sausage.gif)

post #2 of 5
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!

Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!
post #3 of 5

Welcome to the forums! Glad you joined us. You've found a great place to learn and share ideas on our favorite pastime...Smoking and Grilling great food! Lots of friendly and knowledgable folks here who really enjoy helping one another. Just ask when you need help and you'll get plenty.


post #4 of 5
Welcome to the forum!!!
post #5 of 5

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

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!



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