hello

[thmoker]

Long time lurker, finally joining in to add my $.02
Been cooking here in Live Oak, FL for about 7 years on my old Brinkmann smoke'n pit and cut my teeth on the old smoke'n grill. Mostly babybacks and butts with a dry rub smoked over coal with wet mesquite chips because the wife loves mesquite flavor. I've also done a few turkeys and chickens with pretty good results. Failed miserably at brisket, but I understand that it takes a few tries to get it right. Am currently looking for a new grill because the old Brinkmann has developed a big, rusty hole in the firebox...bless her soul. They made 'em much better back in the day.

I had a chance to pick up a Lang at a BBQ festival last summer, but I balked. 1,000 bucks for a smoker is just too much for me. So I'm going to keep it under $500.

Look forward to participating here and thanks so much for all of the superb information that you guys have compiled on this forum...

tight lines,
Fred

 

[GaryHibbert]

Hey Fred

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

 

[gary s]

[h3]

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.   [/h3][h1]Gary[/h1]

 

[themule69]

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...
Happy smoken.
David