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I'm a research chemist by training, and I like smoking food. The screen name is pronounced "smoke 'em". Before moving back west, my wife and I had dabbled in a few BBQ contests, so that's the name I registered with KCBS.
When I retired almost 9 years ago, I had a Weber kettle and that was it. I loved smoked foods, but the closest I had ever come to doing it myself was cooking over direct wood coals in a concrete block pit. We'd burn wood in a 55 gal. drum and spread the coals around under whatever we were cooking on the pit and cover it with tin. I had no idea about TBS, forward/reverse flow smokers, low-n-slow, hot-n-fast, indirect, reverse sear, etc.
So when I retired I decided that I was going to learn to smoke...Gonna Smoke. The search for info lead me here to SMF and down many paths along the way to learning how to smoke, but still have a lot to learn...