New Guy in town but not to smoking

Discussion in 'Roll Call' started by baddaddy, May 7, 2015.

  1. baddaddy

    baddaddy Newbie

     How do everybody, my name is John but most people call me Johnny B. I live in Temple, Texas because the Boss Lady got a job at Fort Hood. I've been smoking and grilling for quite some time now. At 1 time I had 2 smokers and 2 grills. I had a Brinkman off-set rig that I had modified to my liking. I converted it to a gas burner, had plates on the barrel to regulate the heat, made a chimney that reached all the way to the bottom of the barrel. I really liked that smoker. But when we moved from Augusta, Ga. to here, I had to leave it behind. I gave it to my golf instructor with some pointers on how to use it.

     Since we lost that one, I purchased a Master Forge 2 door propane smoker, only because I got a real good deal on it. I'm still learning how to properly smoke with it. First thing I noticed was the chip pan was whacked. I've since started using a cast iron pan for the chips but still trying to work out how to get it set up right.

     Any way, enough of my rambling, just wanted to say hello. And that I look forward to learning some pointers here. Thanks for taking the time to read and keep on smoking!
  2. one eyed jack

    one eyed jack Master of the Pit

    Hey John,  Welcome to the site.  Good to have you here.

    Plenty of smoking inspiration and helpful folks round here.
  3. [​IMG]   Good evening and welcome to the forum, from a cloudy and nice day here in East Texas. Lots of great people with tons of information on just about  everything.

  4. 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...
    Happy smoken.

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