Texas guy just staring out

k-rose

Newbie

Original poster

Jul 11, 2014

2

10

Texas

• Jul 16, 2014

• #1

Hello. My name is Clint, but m screen name is K-rose. My first time smoking was a 5 lb brisket, on a side box smoker. Mmmm, I have a smoker that has no separate box for the wood, which makes for a trickier smoke... Can't wait to learn some awesome things from you guys... Ps I use pecan, cause it falls out of my trees,lol

 

kc5tpy

Master of the Pit

May 12, 2013

4,352

188

Newark on Trent, United Kingdom.

• Jul 16, 2014

• #2

Hello and Welcome to our addiction.  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  Check out Jeff’s 5 day smoking E-Course ( link below ) that will help you get started.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!

Danny

http://www.smoking-meat.com/smoking-basics-ecourse

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Jul 16, 2014

• #3

Hey Clint, A big Texas welcome to SMF, what part of the great state you hang your hat ?

Gary S

 

frosty

Master of the Pit

Oct 25, 2011

1,666

32

Houston, Texas, USA

• Jul 16, 2014

• #4

Welcome Clint!  Good luck with your efforts, lots to see and learn, and tons of help if you ever need it.

 

bluewhisper

Master of the Pit

OTBS Member

Apr 1, 2014

3,587

455

Columbus Ohio

• Jul 16, 2014

• #5

Welcome to the board, Clint! Sounds like you're using a "direct" rig, meaning the food is directly over the heat. Yes that can be tricky, but there's a big overlap between "grilling" and "smoking" where you can play.

 

dutchsmoker5

Newbie

Jul 10, 2014

8

10

• Jul 16, 2014

• #6

Thanks, ya I just got it. The ribs turned out great though. I still had a hard time fine tuning the heat.