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post #1 of 6
Thread Starter 
Hey guys. Bill here from new jersey. I've decided to add smoking to my outdoor cooking. Can't wait to see how this all goes! I've done a few things already, but need more input and ideas.
post #2 of 6

Welcome to the board! What's your rig? I'm running an offset and a Weber.

post #3 of 6

:welcome1: Bill

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.

post #4 of 6
Thread Starter 
Hey guys. I've got a propane master forge. It was a fathers day gift from my awesome wife. I've got a master forge thermometer. I'm upgrading that right away, as I am suspect of the temp. Inside the unit. I undercooked a brisket and shoulder, made a really good shoulder, then overdid a london broil. That sat at the plateau of 133 forever, and I let it go to 144...tasted great tho. But dry.
post #5 of 6

texas.gif  Good evening and welcome to the forum, from a very nice and warm day in East Texas. Lots of great people with tons of                    information on just about  everything     That gives you a reason to fire up the smoker again



post #6 of 6
Thread Starter 
I'm going to try to smoke everything eventually. That's what I did with the grills and deep fryer!
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