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deannc

Master of the Pit
1,153
24
Joined Jun 13, 2010
Welcome aboard!  Thanks for your service to our great country!

You'll find some great folks on here who are more than willing to help out with any smoking or build questions you may have.  

Here's a list of acronyms over in the WIKI section, click this link   You'll also find several other articles of information there that is helpful.  Sign up for the free 5-day email course too.

If you ever have questions no hesitate to post them.
 

scarbelly

Epic Pitmaster
OTBS Member
14,318
71
Joined Jul 26, 2009
Welcome to SMF - check out the Forums section then go down to  Smokers and you will find a whole section on UDS

Good luck
 

eman

Smoking Guru
Staff member
Moderator
OTBS Member
5,309
129
Joined Feb 3, 2009
Welcome to SMF!!!

 This is the place to learn about smoking ,cureing and sausage making.
 

beer-b-q

Epic Pitmaster
OTBS Member
10,102
39
Joined May 1, 2007
 

Welcome to SMF, Glad to have you with us.
 


This is the place to learn, lots of good info and helpful friendly Members.
 


For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.

Click Here it's "FREE" ... 5 Day eCourseE
 

Dutch

Smoking Guru
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
7,034
212
Joined Jul 7, 2005
dabullseye, welcome to SMF- as you have found, there is a wealth of info to be found here and lots of great folks willing to share what they know.  

Age don't matter here so you'll fit right in.

Enjoy the Fourms!
 

dale5351

Smoking Fanatic
456
14
Joined Jun 20, 2010
Welcome from another old man:-}}  That smiley is my old grey beard.
 

tom37

Master of the Pit
OTBS Member
SMF Premier Member
1,649
21
Joined Sep 24, 2009
Welcome and thanks for the service!!

The drums are a great way to go. There pretty cheep, pretty easy and well pretty ugly at times. But its all good.

The only time I don't care for my drums is if I am simply cooking to much meat for the drums to handle, I don't care for the way mine cooks when it is slammed full to the gills.

Other than that one thing, they cook long and they offer a flavor like no other.

Good luck.
 

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