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Hello, Doug Bauer here

post #1 of 3
Thread Starter 

I operate a smoke shack in Rural Lucinda Pennsylvania about 8 months out of the year.   I have the Big Nolan Smoker which is working well after I did a few modifications to it...Not that I had to, but I wanted to.  I Smoke Brisket, Porkbutt, Pork Loinback ribs, Hot links, MacNcheez, cheese cake and cigars...  If i can help anyone out, Just ask.




post #2 of 3

texas.gif  Good evening and welcome to the forum, from a windy, rainy and cool day here in East Texas. Lots of great people with tons of information on just about  everything.  



post #3 of 3

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.

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