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New guy on the block.

Discussion in 'Roll Call' started by the smoker dunn, Nov 23, 2013.

  1. I have heard so much about you all. Now I am part of it. Smoked two racks of pork ribs and one of beef the other day on my new electric smoker. Where have I been for so long trying to keep the same temperature for 6 hrs on wood. They wre delicious and used the 3-2-1 method. Think next time I will only go 2 instead of 3 on the beef. Good to be a part of all of you all. Happy Thanksgiving and my bird will be in the smoker early in the morning.

    The Smoken Dunn
  2. 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 We all have our own taste.

    Happy smoken.

  3. gary s

    gary s SMF Hall of Fame Pitmaster OTBS Member

    [​IMG]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  ........



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