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New to smoking from California

post #1 of 7
Thread Starter 

Hi everyone!


I'm Dino.  I've grilled for years, and I've played with using my tried and true Weber kettle grill with wood chips to give smoke flavor, but I recently got a "refrigerator" type smoker so I can work on real "low and slow" smoking.  My wife gave me a copy of Smoking Meat for Father's Day, and I love it.  I still consider myself a newbie because I haven't branched out into creating my own rubs, sauces, or marinades, plus I haven't used more than one type of wood at a time.  Any suggestions that you'd have for using multiple types of wood with pork or beef would be great.  I'm happy to be here and really look forward to learning from everyone.  Cheers!

post #2 of 7

Welcome Dino! I haven't created sauce or rubs, I tried Jeff's and I'm hooked.  The proceeds go towards this amazing website.  I haven't combined smoking woods either.  I guess I'm a real noob!  :icon_smile:  Glad you joined us.



post #3 of 7
Thread Starter 

Thanks Mike!

post #4 of 7
Welcome Dino! I think you'll find there is a huge variety in opinions when it comes to most things in smoking. It's probably why it's so much fun! There is nothing wrong with using others recipes and tweaking a little if that's what makes your smoke taste good! Just enjoy it! Have fun, ask questions!
post #5 of 7


post #6 of 7

Welcome to the forum, Dino!


Glad to have you aboard!



post #7 of 7

texas.gif  Good morning and welcome to the forum, from another hot day here 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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