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Uhhhh Hi

post #1 of 7
Thread Starter 

Smoking from Oregon.  Got an electric smoker for Christmas.  Been grilling for the family and guests for a long time so pretty excited about this smoker.  Just started using it a few weeks ago, have smoked one thing a week.  Did a whole chicken, some ribs, and a whole pork loin.  Everything turned out great, would have done the pork loin maybe 20-30 minutes left but it was still really moist (learned my meat probe is a POS).


I like long walks on the beach, sunsets and assorted pastas.

post #2 of 7

Welcome to the forum.  The search bar at the top of the page is a great resource.  Have a question/problem requiring an immediate answer?  Simply search it.



post #3 of 7

texas.gif  Good afternoon and welcome to the forum, from a nasty, wet/sleeting, chilly day here in East Texas. Lots of great people with tons of information on just about  everything.



post #4 of 7

Welcome to the site Tex.  Thumbs Up

post #5 of 7

welcome. Good to see your off to a good start. Lots of great info here. Find Bear's "Step by Steps" for a great place to start with tons of info.

post #6 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 #7 of 7

Congrats on the Christmas present and the successful Smokes



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