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post #1 of 12
Thread Starter 
40 year old back yard smoker. Owned a char grill for years and upgraded to an Oaklahoma Joe last week. Actually ran a test fire yesterday and doing ribs and tenderloin today. Found great rib tips on here thanks! I see great info her and hope I can add.
post #2 of 12

Welcome. People here are very friendly and helpful. Remember we all like to see pictures of food in all stages of cooking. It helps feed our addiction when we can't smoke.

post #3 of 12

Welcome and as stated all good helpful people on here, post some pics when you get that cook done.

post #4 of 12

Welcome to the board! I'm running an offset, too.


Well, I'm not running it now, I'm sitting in a chair indoors while the sun is shining and the birds are singing and the snow is melting and the smoker is cold. Mods, ban me.

post #5 of 12
Thread Starter 
I'm on my keester drinking coffee at the momment. Fire to start in an hour. I will post pics as long as I don't ruin them.
post #6 of 12
Thread Starter 

Trying a smoke pipe to help with temp. Saw it online and giving it a try.
post #7 of 12

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...

If you would start a new thread of your smoke a lot more people would find it.
Happy smoken.

post #8 of 12
Thread Starter 
Thanks so much for the heads up.
post #9 of 12

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



post #10 of 12
Thread Starter 

Tenderloin done. Ribs 2 hours yet.
post #11 of 12

Look great, I'm headed your way !!



post #12 of 12
Originally Posted by jmccormick View Post

Tenderloin done. Ribs 2 hours yet.


Welcome to the site jmccormick.  That's a great looking smoker full of meat.  Thumbs Up

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