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dave joness

Newbie
Original poster
Oct 25, 2016
1
10
Rhode Island
Started smoking about 6 months ago in Rhode Island where smoking meats is almost non existent. Visited family in S.C and experienced true delicious BBQ and I have been trying to ever since to replicate it in my hometown. I use a gas char broil (square chamber) which has a water pan and small area for chips in the center. I have smoked only spare/baby back ribs, fish and a small amount of chicken. I'm looking to step up to brisket and pulled pork soon.
 
Hello and welcome to SMF

This is definitely the place to be for tips and techniques on smoking. There is a large list of topics on brisket and pork that i am sure will be helpful. I know I read over many of them before doing my first pork and first brisket, and I must say after reading them and applying what i learned both turned out very tasty.

Nice to have you on the site
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