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Hello All!


Joined Dec 9, 2015
This is the first forum community that I have joined.  I reside in sunny Southern California, USA.  Therefore, I'm able to smoke and grill most of the year.  I'm a novice smoker on a budget.  I have been able to do pulled pork, ribs, and brisket on my Weber 22 1/2" charcoal grill, with the help of an IQ110 temperature regulator.  One of these days I will graduate to a Weber Smokey Mountain Cooker.  For now I'm happy with improvising with my charcoal grill.  I'm looking forward to learning more about this new found hobby of mine.


r2 builders

Smoking Fanatic
Joined Sep 12, 2016
Welcome from Escondido in sunny So Cal!
I have found this forum to be full of great information.
Good luck on your smokes!


SMF Hall of Fame Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009
Welcome to the forum!

Glad to have you  with us!


gary s

SMF Hall of Fame Pitmaster
OTBS Member
Joined Jan 6, 2011
  Good morning and welcome to the forum, from a cool and drizzly day here in East Texas, and the best site on the web. Lots of              great people with tons of information on just about  everything.



Joined Dec 9, 2015
It's my son's birthday this Saturday.  The weather is going to be about 70 degrees in Norco, CA.  I'm smoking some pork butts for him and his buddies. Pulled pork!!  Do any of you recommend brining?  I've always just rubbed them and put them on for a good 10-15 hours.  I get some good bark, and the pork is fall off the bones, but I've always had to add drippings and extra rub after smoking to give it flavor.  I've never been able to just pull and serve.  Any suggestions?

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