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Afternoon from VA


Joined Dec 30, 2018

Name is Kevin and I am new to smoking meats. I live in the Northern Virginia area. Today is my first attempt at offset smoking. I am smoking a 6lb bone in half-ham, harvested from a wild boar. I went with a rub on the ham then wrapped in bacon because it’s lean. I am attempting this with an offset setup by Char-griller. I am using “all natural” lump charcoal by Royal Oak. I look forward to soaking up a ton of knowledge and one day hope to help others learn.

Have a great weekend and New Years.


Master of the Pit
Joined Apr 3, 2018
Welcome to the site and welcome to the offset brotherhood
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Master of the Pit
OTBS Member
Joined Apr 1, 2014
Welcome to the board! You're going to have a lot of fun playing around with this. Ask anything and people will offer advice and suggestions.

I'm running an offset, too. They want attention like a steam locomotive. We call them "stick burners" (put that in the Search here) because you can run them on wood instead of charcoal, or any combination of the two.
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Epic Pitmaster
OTBS Member
Joined Sep 15, 2012
Welcome to the site, happy to have you join up.

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