Another new forum member in Fl.

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Original poster
Aug 15, 2007
Palmetto, Florida
Hi, my name is Paul and I have a BBQ Problem.

My BBQ Problem = I can't get enough!!

Just wanted to stop in and introduce myself. While I am new to the SMFs, I have been smoking meat for 3 years now. I currently run a (and please don't hold it against me) Electric ECB. After learning how to smoke meat on that rig, I think everyone should learn this way(baby steps). I am looking to make the leap from Electric to a Wood/Lump smoker soon.
I make my own Brines, Marinades, Rubs, Mops, and BBQ Sauces for the meat I smoke (don't think my meat needs the BBQ sauce though
Like most of you all I do enjoy cooking for others and take great pride in my workmanship.


Welcome aboard Paul, glad you found us... looking forward to your posts!
Hell Psul, and welcome to the SMF. There is no need to apologize for the ECB, the majority of members started or still use ECB. Look forward to your Q Views.
Welcome to SMF! Glad you found us! You might want to consider sharing your "secret" brine recipe with us. (we won't tell anyone - LOL)

Take care, have fun, and do good!


A big welcome from WV,good to see a true smoker without all the gadgets.I lived in Titusville for six years and miss all the good seafood.
Thank you all for your warm welcomes.

I look forward to sharing some of my wonderful recipes. Some however will have to remain super double secret.

Glad to see some more Floridians getting on the boards! Looking forward to seeing some posts - how long have you been smoking? This was my first summer owning a smoker, but I've been grilling and frying stuff forever. There's just something different about the smoking process (and the results!) that I really love, and that sets it apart from other cooking methods.

See you on the boards,
D. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts