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Hello Again

post #1 of 3
Thread Starter 

So, I've technically been a member for about a year and a half but I've posted a total of 2 times, moved 800 miles and just recently realized how I doubt that I've ever smoked anything properly even though I've made several rounds of ribs, fatties, ABTs, smoked meatballs, and a couple of briskets. 


My 2 most recent smokes were months apart, both were disasters and my ECB has mainly been used as a grill in that time frame. I am purchasing a WSM sometimes in the coming month or so and am planning on getting back into the groove. I also realized after trying to find out why my disasters occurred that I have been using very poor methods and am going to work to correct that as well.


My 2 disasters were a burnt fattie that happened when I let the water go out of my ECB, then the drippings caught fire and perfectly blackened the entire thing, not to mention just about ruined the ECB. I also encountered ribs that would not get done as I could not get my temperature up to where it needed to be and keep it there. 


So now I am crawling back hoping to re-learn how to do anything right. I at least now understand the minion method and that I shouldn't need to throw cold charcoal onto the top of hot coals every 45 minutes.


So, just thought I would re-introduce myself and say that I am back to start poking around more to figure out and learn what I thought I used to know.



post #2 of 3

texas.gif  Good afternoon and welcome to the forum, from a cloudy 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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