Discussion in 'Roll Call' started by beefy bill, Oct 26, 2014.

  1. beefy bill

    beefy bill Meat Mopper

    Hey guys. Bill here from new jersey. I've decided to add smoking to my outdoor cooking. Can't wait to see how this all goes! I've done a few things already, but need more input and ideas.
  2. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the board! What's your rig? I'm running an offset and a Weber.
  3. [​IMG]  Bill

    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.
  4. beefy bill

    beefy bill Meat Mopper

    Hey guys. I've got a propane master forge. It was a fathers day gift from my awesome wife. I've got a master forge thermometer. I'm upgrading that right away, as I am suspect of the temp. Inside the unit. I undercooked a brisket and shoulder, made a really good shoulder, then overdid a london broil. That sat at the plateau of 133 forever, and I let it go to 144...tasted great tho. But dry.
  5. [​IMG]   Good evening and welcome to the forum, from a very nice and warm day in East Texas. Lots of great people with tons of                    information on just about  everything     That gives you a reason to fire up the smoker again

  6. beefy bill

    beefy bill Meat Mopper

    I'm going to try to smoke everything eventually. That's what I did with the grills and deep fryer!

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