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Howdy Ya'll

post #1 of 15
Thread Starter 
I am fortunate enough to spend my winter months in Texas and my summers in Ontario. I use a Weber one touch gold/w/Smokenator, and WSM. I enjoy doing Canadian Bacon, Butts, and Briskets Am playing with ham at the moment. I am a newbie having only been at it for one year. I am all ears and love the tips and recipes. Smoke on !
post #2 of 15
Welcome to the forum Eccho108. Glad to have you here and looking forward to your input! :)
post #3 of 15
Thread Starter 
Thanks Cowgirl, leaving for Canada a week from today, so the smoker may get put on hold for a while depending on the weather. Hard to get butts and briskets in my area as well. very expensive. Later !!!
post #4 of 15
Welcome echo. I'm sure you will pick up more than enough good info and recipes from folks here.
post #5 of 15
Welcome to the family
post #6 of 15
Hello Eccho and welcome to the family. Glad you joined us.
post #7 of 15
Welcome aboard! How do you like the smokenator? Did you try indirect grilling/smoking on the Weber without the smokenator? Asking because I'd like one, but my cheap gene keeps talking me out of it since I have an ECB that smokes fine already.
post #8 of 15
welcome to the forum!!!
post #9 of 15
What do they call this?? Oh ya, they call this the place to be.icon_confused.gif Welcome!!
post #10 of 15
Welcome aboard
post #11 of 15
Welcome.Keep playing you already have a nice variety of smokes under your belt- i love that texas brisket.
post #12 of 15
Welcome to the SMF!

I too use a Weber Kettle. I love using it for smoking. I doesn't hold much but that's ok. I'm getting a Weber bullet this weekend. I looked at the Smokenator, but I've had good luck with the system I've got going. So if it ain't broke don't fix it.

Here's a couple of pictures from a recent smoke that shows my Weber

post #13 of 15
Hi and welcome to SMF!

Just like The Dude, I too started smoking in a kettle- that got me hooked. You have the right gear to create feasts, my friend. May the TBS follow you.
post #14 of 15
Welcome to SMF. Glad you joined us.
post #15 of 15
Thread Starter 

How do you like the Smokenator?

Hey Big Steve, I like it pretty good. It is very easy to keep in the
"Smokin" zone of 230-240, but if you want to jump it a little to crisp up some chicken skin or set the bark a little it is very hard to do. I did cook without for a while, I used a pan of water on one side and my coals and chunks on the other and a tin foil baffle if the need arose. In many ways it was more versatile like that, but for a long cook, like a large butt or brisket the Smokenator does free me up quite a bit more, not so much temp watching is needed. Though some times, a cooler full of cold ones and a comfy chair with some tunes and temp watchin' ain't all that bad. Hope this long winded answer helps some .
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