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Hello Everyone

post #1 of 7
Thread Starter 

Just wanted to tell everyone hello and am really looking forward to learning new smoking and BBQ tips and recipes.  I used to live in Tulsa, (West Tulsa..Graduated from Webster High School) and moved to Louisiana to work for Dow Chemical in 1983. My hobbies are cooking, fishing and get togethers with Family & Friends. 


I have a Charbroil smoker/BBQ pit and my wife just got me a electric Masterbuilt smoker (not sure about this yet since I've always done it the old fashioned way).  I just ordered Jeff's new book off of Amazon and looking forward to checking out his techniques and recipes.


I'm now exploring this web site and any feedback or pointers will be appreciated.



post #2 of 7

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



post #3 of 7

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 7

Lots of watt burners on here that can help you with your new toy



post #5 of 7
Thread Starter 

Gary, thanks for the feedback and the welcome response.  I did notice that on your reply that you have a link for: EAST TEXAS STYLE BRISKET & RIBS.  When I hit the link, nothing comes up...Is there something I'm doing wrong or another way to get to the link?

post #6 of 7

So you already had a smoker and your wife got you another one? That's a good woman, hold on to her.

post #7 of 7

Welcome 2CANSAM! I'm pretty new also. I have a MES 30" analog smoker. I have done pork ribs, chicken, turkey, pork butt roast for pulling, fatties, liver onions and bacon, beef ribs, beef roasts (chuck, top loin, ribeye, and prime rib), corned beef, brisket, ABT's, shrimp, and mac & cheese. I use Jeff's rubs and sauce. I make the sauce a little lite on the sugar and molasses since I'm diabetic. Love the rub on pork and chicken and the Texas rub on beef. I use an AMNPTS with hickory, cherry, (Pitmasters Choice-Hickory/Cherry/Maple), apple & plum so far and love it.


Edited by Tom 178 - 1/3/15 at 12:32pm
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