Hello from Nebraska

[edkeener]

Ed here.  Just joined the forums after reading Jeff's recipes for a few days now.

I have a Brinkmann Smoke 'N Pit horizontal smoker that I've done turkeys, ribs, roasts...pretty much everything in over the last couple of years.  Just bought a Masterbuilt PRO Charcoal/Propane vertical smoker.  Love my wood burner, but was looking for a little ease of smoking and the Masterbuilt seems to fit the ticket. 

Been smoking for awhile and getting better, but would love some tips from other smokers out there.

 

[kc5tpy]

Hello and Welcome to our addiction.  A word of warning: There is no 12 step program for this one!  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!

Danny

 

[GaryHibbert]

Hey Ed

Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

Gary

 

[trevorh]

Welcome to the forum. You'll find lots of great ideas and advice here. Some good, some not :-) All friendly people. Enojy!

 

[gary s]

Good afternoon and welcome Ed, Best advice is practice and patients. Take your time and allow plenty of it on long smokes. If using wood, make sure it is seasoned. I see a lot of new smokers wonder why there Q has a strong or bitter taste, usually not using seasoned wood or dampening back their smoke stack and trapping stale smoke. Just ask questions about anything you are not sure of.

Good Luck

Gary S

 

[edkeener]

Thanks for the welcome! Not too many questions right now, but I'm sure I'll have some coming up.  Right now I have a pork roast, a brisket, and two rack o' ribs in the smoker.  I'll post up the pics later on when I get em out and get em cut up.