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Greetings from Colorado.

Discussion in 'Roll Call' started by mt higgins, Nov 5, 2013.

  1. mt higgins

    mt higgins Newbie


    I caught the smoking bug earlier this fall/late summer and bought the 18.5" WSM.

    I've now got 5 smokes in of Chicken wings, 2 smokes in of Beer Can Chicken, and 2 smokes in Pork Ribs.

    I just love it.

    Applewood is my wood of choice so far. But I've bought Pecan, Mesquite, Hickory, and Cherry wood.

    I've modded the WSM a bit, added lower grate handles on, and a second top rack for more wings space.

    I haven't done a brisket or a Pork butt yet, I need a good leave in thermometer first, probably the 732.

    But, boy is this just so much fun.

    Excited to join this community.

  2. MT[​IMG]

    Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions Post it
    and you will probably get 10 replies with 11 different answers. That is because their
    are so many different ways to make great Q We all have our own taste.

    Happy smoken.

  3. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    welcome to the forums!
  4. woodcutter

    woodcutter Master of the Pit OTBS Member

  5. gary s

    gary s SMF Hall of Fame Pitmaster OTBS Member

    [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything   ......... 



  6. seenred

    seenred Legendary Pitmaster Group Lead OTBS Member

    Welcome to the forums! You've found the best place I know for sharing ideas on smoking, grilling, curing, etc. There are lots of friendly and knowledgeable folks here who genuinely enjoy helping one another. Looking forward to your input, and just ask when you need anything...someone here will surely have the answer.

  7. gary s

    gary s SMF Hall of Fame Pitmaster OTBS Member

    All those woods are great I really like Apple or Peach on chicken. I use Pecan quite a bit because I have it available. WE have some Hickory that is about seasoned up. Mesquite is good but you have to be careful a little goes a long way.

  8. bamasmoker77

    bamasmoker77 Smoke Blower

    Welcome to the Forum!!!

    You will love it here. Great information and advice to be had. So sit back and enjoy!!!