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A GOSM is my first real smoker (not counting an ECB I only used for a grill), and I've gotten wonderful results from it. Reading the SMF lets you know that there's a learning curve with it, but one you'll be ahead of and best of all, you have a place where you can ask questions... and get...
Welcome from another Georgia SMF semi-regular... lots of great, creative people here... hope you enjoy learning about food as much as the rest of us do!
Nothing this weekend, hitting the road early to visit with family and friends. Packing some pulled pork stuffed pita bread for picnic.
Blackberries have been excellent down South this year - gonna be a jelly-makin' Sunday.
Y'all have a great weekend! We're back to smokin' next weekend...
Hey Chris... Montgomery wasn't bad at all - kind of a small 'big' town; it's spreading east fast tho, I remember when Eastchase was all woods and fields.. I make it 'to the office' about once a month, seems like there's something new each time I make it to town.
With all these SMF folks...
Hey Chris! I moved from Montgomery about a year and a half ago, lived there 10 years and still work for a MTGY company. Good to see you on here, I've learned lots from these folks and hope you will too.
Roll Tide!
Been wondering about the same. Almost cut a couple in half and put them in the smoker doing the July 4th smoke...
I bet it might turn out good, and I still may try it next smoke... along with a bulb of garlic - roasted garlic is the bomb!
Let us know how yours turns out.
Howdy neighbor! It's always great to get those waves of warm fuzzies after a serving folks the product of a good smoke... and them going crazy over it.
Hope we see more of you on here!
Sounds like a gateway smoker to me... you'll be looking at other types soon enough... as you can see on a lot of folks' signatures, many have more than one!
Welcome to the obsession!
Was just reading a thread by Mr. Porky, where he encountered minor technical difficulties with his first fatty.
When we started stuffing fatties, we weren't sure they would hold together - AKA leak and fall apart - so instead of using just foil or a pan, I dug out the small racks from old...
I've yet to try mesquite on anything, but my pick some up next week... would really like to do a hickory vs mesquite comparison on ribs.
Sounds like you're having fun and that's a big part of all of this... semi-smokes make some good grub too.
I don't recall my old ECB having paint on the inside either... but we were just crazy college kids, and we used it for a grill (oh the burgers and chicken we did on that thing!). I brought it from home, where it had been in storage for years - my dad bought it back when I was in high school...
Hey! Good to see you both here! My hubby doesn't do the forum thing much, he lets me keep up with this part of our hobby... but he surely enjoys the fun in smokin' and the food that comes from it all.
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