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Hello from Canada

post #1 of 5
Thread Starter 
thanks for adding me. My name is Doug. I have been cooking meat with fire in one form or another longer than I can remember. There are pictures. I have several different grills and smokers that I use but this time of year my converted tank smoker is used almost exclusively. I started smoking food for a few small get togethers in 2005 and now it seems as though I could turn it into a full time gig. Looking forward to long discussions about one of my favorite things in the world...bbq
post #2 of 5
Doud,
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.

Post up some pictures of your pits, everyone here loves to ogle nice equipment!

Always remember the only dumb question is the one you don’t ask!!
Keep Smokin!!!
Wolf
post #3 of 5

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

 

Gary

post #4 of 5

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 5

Hey Doug, glad you joined the group,  

 

Gary

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