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post #1 of 13
Thread Starter 
Live by High River Alberta and use a 20 inch Horizon Marshall a weber a Bradley and a Space Grill. Like to hear what anybody has to say and look forward to some good conversation, somebody else's experience can save a lot of headaches. Mostly a red meat fan and like to think that I do a good roast, the Brisket gets better each time but is not even close to what I would like, also do a fair amount of fish and had really good luck with Salmon. Do not think I am of the caliber to give advice but sure don't mind receiving it.
post #2 of 13

Welcome from a fellow Canadian, Hunter.

 

canada-flag-14.gif

 

I live just down the road in Cranbrook.

 

You will meet lots of good people on these forums and I encourage you to jump in with your experiences in the posts. We learn from everyone's experience.

 

I encourage you to post with pictures and you will get lots of comments and suggestions.

 

Looking forward to your posts.

 

Disco

post #3 of 13
Thread Starter 
Thanks, I will do that, my biggest challenge is wood how about you
post #4 of 13
Quote:
Originally Posted by Hunter62 View Post

Thanks, I will do that, my biggest challenge is wood how about you

I run a Bradley so I use the pucks. I also use an A-MAZE-N Pellet Smoker (AMNPS) which uses sawdust and pellets. In my WSM Mini, I use charcoal and wood chunks. Amazon sells a good selection of wood chunks. 

 

Disco

post #5 of 13
Thread Starter 
Thanks,
post #6 of 13
Thread Starter 
I have been using lump charcoal and what ever flavor wood chunks, BBQs Galore has a good selection, I like the weekend warrior charcoal the best with pecan chunks. I have been working on a contact for pallets of hickory andmesquite . slow process
post #7 of 13
Quote:
Originally Posted by Hunter62 View Post

I have been using lump charcoal and what ever flavor wood chunks, BBQs Galore has a good selection, I like the weekend warrior charcoal the best with pecan chunks. I have been working on a contact for pallets of hickory andmesquite . slow process

I used lump for the first few months I used the Mini WSM but have moved on to plain old Kingsford briquettes and wood chunks from Amazon as they are cheaper and if you buy $25 worth the shipping is free. 

 

There is a member called dirtsailor and another, cfarmer, who do more in the mini than I do. If you message them, they could give you better advice but they are in the US and have access to some stuff it is hard for us to get.

post #8 of 13

texas.gif  Good morning and welcome to the forum, from a cloudy and warm East Texas. Lots of great people with tons of information                   on just about  everything

 

 

               Gary

 

post #9 of 13

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David

post #10 of 13

Hello , Hunter , glad you joined and hope you decide to stay as a part of the 'Familia' .

 

You mentioned you have a problem with wood , I offer to you some possible help :http://www.smokingmeatforums.com/a/stickburning101

 

Have fun and as always . . .

post #11 of 13
Thread Starter 
Thanks I will check it out right now.
post #12 of 13
Thread Starter 
Good info, I have been on the right track, use the same thermometer as you, usually use lump charcoal and pecan ,apple or hickory chunks. I have used birch also, I was thinking no bark would be better.
post #13 of 13
Hey Hunter

Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.

Gary
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