New to the forum. Purchased an Old Country BBQ Wrangler model stick smoker.
Looking forward to learning from all of you "professionals".
Sitting in the mancave working while the smoker is curing!
Wanted to add I live in Flower Mound TX. been a griller for years ans decided it was time to start smoking meat. was able to get temp up to 325. for the seasoning of the grill. Nice TBS now out of the chimney!
Looking forward to smoking some pork later today.
Please let me know if I should let the smoker cool down after seasoning before I start smoking the meat or can I get the temp down to 225*250 and go ahead and start the smoking?
Welcome to the board! "Flower Mound" is a very inviting town name.
Offset stick burner here, too. If you're not in a particular hurry, run the seasoning and let it cool enough that you can inspect it with goggles, a lab coat, and clipboard.
Check the link in my sig to see how I've been playing with my rig.
A few years ago I had a job that sent me to commissaries on military bases in the south and east, so I took the opportunity to check out all the local foods like mom-and-pop bbq shacks. I loved it! I like how the southern Q doesn't hit you over the head with smoke and sugar, and how you get a glass of iced tea without asking for it.
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...