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New smoker!

post #1 of 3
Thread Starter 
Hi everyone. I was raised on slow mesquite smoked beef brisket in Texas, living here in Utah now 20 minutes north east of Salt Lake, BBQ is just not the same!! I'm not new to bbqing but this not the same, I've started with a 30" Char-broil vertical smoker. I did a small pork butt market trimmed piece of meat that turned out OK, made pulled pork sliders. Trying some chicken and pork ribs today, let's see how they work out.
post #2 of 3

texas.gifHello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   



post #3 of 3

Welcome to the forums! We are happy that you joined the group. You'll find plenty of information here with over 1 million posts! Make the search bar at the top of the page your new friend. Or, simply post your question in the area that applies. You'll get plenty of helpful advice. Also consider enrolling in Jeff's 5 day E course. It gives you lots of great information to start you off on the right foot! Best of all is that it's free! Again, WELCOME Brian

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