Greetings from Wyocena, WI

  • 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
Sep 18, 2006
Good day all.
Just joined here, but have been an avid Q'er for 6 years or so. I cut my teeth on a Brinkmann Cimmaron Offset, and have recently acquired a WSM with a "B" vent date code (Weber says the oldest is a "C") for $10 at a neighbors garage sale. I am very impressed with the ability of the WSM, and it is my favorite smoker.
Since getting into the Q, I use only natural lump charcoal and augment it with whatever hardwoods I can get my hands on.
I will compete in my first event next year, just to see what it's like.
Hopefully I can add to the conversation around here with what I have learned.
Welcome Harbormaster,
Good to see a fellow cheesehead on board 8) Lookin' forward to your posts. I also am a BIG fan of the wicked stuff. Works well with the cherry and apple splits.
Welcome aboard, Harbormaster!

You will find this a nice comfy little spot to meet new friends and advise as well as learn. Folks here start at the newbie level to the experienced competition level. Lot to take and I am sure you have a lot to give.

As you peruse the various threads you will also notice that we love pics of your efforts! We call it food porn! :D

Looking forward to learning from your posts! Enjoy your time here!

Welcome Harbormaster, glad you're here. There are some recent posts from competitions here on the forum, drive around and check 'em out. Let us know about all of your practice runs leading up to your first comp!! Enjoy!
Harbormaster, Welcome and thanks for posting in "Roll Call". is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads