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new guy from RI

post #1 of 14
Thread Starter 
Hi everyone
My name is Mike, I'm from RI. I've been getting the newsletter for over a year now, but just realized there is a forum! Doh!
Anyway, I have an 18in WSM, 22in Weber kettle, and a brinkmann gas grill. Any one of these are in use at some,point in the week, even in the blistering cold we've been getting this week. My grilling season is 365 days. I favor the kettle most. Can't beat that charcoal flavor.
I'm looking forward to chatting with you all and hopefully learning some new recipes and techniques..
post #2 of 14

Mike Welcome to SMF Check out the groups sec, the search bar is very useful. lots of friendly people all willing to help. Feel free to ask question also.

post #3 of 14

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

 

Gary

post #4 of 14

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 #5 of 14
Thread Starter 
Thanks for the warm welcome. I'll post some pics of my most recent cooks tomorrow...pm guessing Qview is pics of the goods still on the BBQ?
post #6 of 14

Hey Mike post some pictures of your equipment

 

Gary

post #7 of 14
Thread Starter 
Quote:
Originally Posted by gary s View Post

Hey Mike post some pictures of your equipment

Gary
hi Gary
Pics will have to wait a bit. We got some snow here today and everything is under covers.
post #8 of 14
Thread Starter 

My latest pulled pork. Beer and citrus.
post #9 of 14
Thread Starter 

And some dinosaur bones in cabernet sauce
post #10 of 14

Nice Job !!!  Looks great

 

Gary

post #11 of 14
Thread Starter 

And some spares. Smoked on the WSM And finished on the propane..
post #12 of 14
Mike,
Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to something you put on a plate to eat then someone here has probably done it then smoked it.

Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with their opinion on the subject.

That is some good loking Q!

Always remember the only dumb question is the one you don’t ask!!
GO BUCKS!!!!!
Keep Smokin!!!
Wolf
post #13 of 14

Mike that all looks good.

post #14 of 14

Those spares look good

 

Gary

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