Hello from NC

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Original poster
Feb 19, 2017
Hey all, BC here from Harrisburg NC. I'm new to smoking meat, but am a proud lifelong carnivore. My wife decided to get me a smoker for Christmas, so here I am.

Hopefully she picked a good one. I think she ordered it from Academy Sports and outdoors. I look forward to learning some of the ins and outs to cooking up my favorite foods, and finding some new favorites along the way.

So, a little about me. I am 39. I work in the racing industry as a metal fabricator and welder. My hobbies consist of: working on some of my project cars (65 mustang and late 80s Starions and Conquests) powder coating as a side business, building, cerakoting, and shooting guns, working on different projects in my shop, and enjoying tall cold frosty adult beverages that go well with bbq and other good food.

So, that is a little about me, and I look forward to getting to know some of you, and learning what I can about this new endeavor.


Welcome from SC, BC. It's really good to have you on this great site. There are a lot of fine folks here who are always eager to share their ideas, recipes and tips. All you have to do is ask away and keep reading.

That's a really nice looking smoker. Harrisburg is definitely a good place to be if you're in the racing business. (I guess if you're not in Mooresville.)

Good luck with your new toy and good smoking, Joe. :grilling_smilie:
Thanks for the warm welcome, Joe.

I actually grew up in Harrisburg, and even though the town and population, has grown more than I'd like to see, it is my home town, and my family all lives within a few miles of me, so I can't imagine living anywhere else. Believe me, I tried... Indianapolis and Vegas in my early 20s. But, home will always be home. I know city life isn't for this ole country boy.

I have a few local friends who do quite a bit of smoking, and they are helping me, and advising me along the way. One of them pointed me to this site. So, I guess the first step will be to season the new smoker, and start figuring out the processes.

One buddy suggested just oiling the insides down well, with veggie or olive oil, and bringing it up to 175* and letting it just stay there for an hour or so. Then another suggested cooking a few pounds of bacon on it, to let the bacon grease and smoke season the metal. Im certainly open to hear any experienced opinions on the subject.

I guess after that... I will have to learn the basics. Charcoal, but with or without seasoning wood chips? Pans of water? Where to get the supplies? When to use the different methods and why? I have pecan and apple trees in my yard...can I just use wood from them? So many questions....

So, I have plenty of reading and learning to do. Thanks for the insights,
Oh and one more picture of the new smoker.

Hello and welcome to SMF from the Great white North 
. Browse the forums and ask lots of questions, get involved. There is a an amazing amount of info, recipes and knowledge here that are second to none. Enjoy good luck and share your experiences. Enjoy your new addiction
Hello from right down the road in Mt. Pleasant, NC! I looked at that smoker while I was at Academy a few months back, they seem to be well built. Curious to hear/see how they cook and if you have to do any mods to it to keep smoke/heat in. It'll be a fun learning process either way!
  Good morning and welcome to the forum from another beautiful day here in East Texas, and the best site on the web.  Lots of great people with tons of information on just about everything.

  Nice Smoker

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