New to the forum from Tennessee. I have 2 WSM 22.5, a Pit Barrel Cooker, and a Weber Kettle. I look forward to sharing ideas and learning new things from you guys.
Hello
- Thread starter d-rell
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Best calculator to replace diggingdogfarm
- Started by denny
- Replies: 32
- Pork Sticky
-
Bringing meat and Seafood to room temp before cooking. Your take:
- Started by Dive Bar Casanova
- Replies: 16
- General Discussion
-
Brisket lStruggling with flat
- Started by Maroun.c
- Replies: 14
- General Discussion
-
Featured One More Time Throw-down: Poultry
- Started by gmc2003
- Replies: 14
- SMF Throwdowns
