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post #1 of 5
Thread Starter 

Hope everyone is doing well.


This forum has been an excellent source of knowledge for me and I have enjoyed reading your posts.


My name is Mike and I am a smokaholic. I have access to and cook with a nice assortment of cookers, with that said, I am still a rookie. Each and every pit I have ever used teaches me that I need to learn it's tendencies and run with them. Maybe part of this addiction is our drive to get that perfect cook. It doesn't come easy but when it does, it is worth every penny and every second spent.


I am a small town dude that believes in community. There is no better way that I know of to get a group of people together quicker than a good ol fashioned Barbecue. The Town I live in has always had these gatherings and somewhere awhile back the generational shift hit. Somehow, the torched was passed, so now I find myself cooking a lot. Weddings, funerals, fund raisers, etc. This is a serious addiction and I am very thankful to have found this site. We all need a support group from time to time.


Thanks for your time and keep that smoke rolling. 

post #2 of 5

Welcome to the group Mike! Thanks for sharing.  Hope to see of your smokes shared with us in the future.



post #3 of 5
Welcome from SC, Mike. It's really good to have you on this great site with lots of good folks who are always eager to share anything. I think your screen name is absolutely awesome. Sometimes, that's what it seems like we do the most of. I also have great respect for you feeling of community. I was raised in a place like that. Unfortunately, that was 60 years ago and time changes things.

Good luck and keep on smokin', and remember that we all want to see some pics of your cooks, Joe
post #4 of 5

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



post #5 of 5
Thread Starter 

Well nice to meet you Mike, Joe and Gary. Thanks for the welcome.


I will post some pictures but probably not until next week. I'm heading to Albuquerque early Friday to a sausage fest, a group of us will be enjoying some refreshments and making about 500lbs of sausage. These guys have been doing this for generations, once a year. My contribution will be a little Jalapeno and Cheddar. We're bringing a couple of Bradley's to sprinkle some love on them.



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