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post #1 of 3
Thread Starter 

Hello to all the Smokers out there.  I am new to the forums and look forward to taking part in the discussions.


I have been smoking meat for years and am still working to come up with the perfect process for different meats. I have reviewed a number of posts and have found some great tips.  I use a couple of Big Green Eggs for my work, and find they work great once I get the fire settled down.  Unfortunately I have a tendency to build too large a fire, witnessed by the amount of partially burned charcoal I have after the fire is out. I noticed on some of the BBQ shows that the pro's seem to be able to have a fire ready in 45 minutes. Whereas I have to figure a couple of hours to get settled down at 225 degrees or so.  I am trying to start with just one chimney about 3/4 full of charcoal and see how that goes.  So far it has shortened up the time but I am still working.  Tips on getting a Big Green Egg up and running would be appreciated.  


That is enough stuff for now.  I am really into the BBQ fun so I could go on for hours.  I could also ask hundreds of questions.


Look forward to the forums.



post #2 of 3
Welcome from SC. You will really like it here.
post #3 of 3

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



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