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  1. smokinpoboy

    New smoker. Ribs, chicken, bacon, jerky, and Picnic hams.

    Hey all, Sorry for the long post. I haven't posted in just over a year. Work and life got in the way of most of my smoking and curing activities in 2015. I always read through the forum though. A lot more so lately. A good friend of mine and I have been talking cured and smoked meats for a...
  2. smokinpoboy

    Couldn't stop myself!

    Saw this as I drove by a yard sale and had to stop. $3.00. Rusted out grates, but that ain't no thing. Now I'm off to target for another pot. I'll post it up and some new mods for my first one when I have a day off to put the new guy together. Can't wait to hear what the wife says when she gets...
  3. smokinpoboy

    Thanks to the Mini group another is born.

    Hey all, I just want to thank you all again. I'm usually a lurker around here learning from all the great advise that's freely given around here. Last week my wife brought me a smokey joe silver she had won at a company picnic. I had it put together and charcoal burning in itminutes. What a...
  4. smokinpoboy

    New Guy with CB question.

    Hi Everyone. I've been smoking and grilling for many years but only recently been into curing and smoking. I'm hooked. I've learned alot from this site and had to join up. So here's my first question for the group. I decided to do up my first Canadian bacon with a 10 pound loin. I cut it into...
  5. smokinpoboy

    New Member Saying Hi!

    Hi all, I've been lurking for a long while and learned a lot from the great members here. I've been smoking Grilling and cooking for a long time, but I've only more recently been getting into curing meats. Damn I'm hooked now. I thought it was time for me to join up and become part of the...
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