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introduction

  1. HickorySmokeryDock

    Smokin and Jokin Time - Hello There!

    Hello fellow carnivores and omnivores, Just found your site yesterday when I was trying to figure out what to do with the leftover fat from trimming a 4 lb competition brisket. This was my third smoke on a brand new WSM18 and she performed well, hovering on a 250F for 7 hours or so... It...
  2. Bbqschmak

    Hello from LI, NY

    Hi everyone, From Long Island Ny and have been smoking and cooking for a quite some time. Have visited the site often for tips and advice and figured it was about time to join in on the fun. Got a mastertouch, grilla silverbac, MES30 and too many things for the kitchen. Look foward to sharing...
  3. ExclusiveBBQ

    A big "hello" from across the pond!

    Hello everyone! My name's Chris, I'm 28 and I'm from Birmingham, England (UK). I've been a lover of food for some years but only recently discovered what I consider to be the best of American barbecue - Texas-style, low and slow smoked meats like brisket, ribs, pulled pork and sausage. We're...
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