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New Guy

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UtahSmokin

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SMF Premier Member
Joined
Jan 25, 2024
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Hello all!

New member here. I came across this forum looking for “how to” ideas on smoking ribs. I’ve been smoking for about 15 years, mostly wings and steaks. Thats all been on a smoker that was fire wood, wet chips, bucket of water and a temp gauge on the smoker, finished everything by site and always used pecan. That was in Texas lot of heat and humidity. Now in Utah, cold and super dry. The wonderful wife got me this for Christmas and it’s like I have to learn everything all over again! Defiantly more precise and finicky but I’m excited to learn and get better!
 

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Welcome to the show, Utah. Is that Johnny Utah?😉 You've definitely arrived at the best place for all things smoking, grilling, curing, sausage making, etc...
 
Welcome from Mississippi! Have fun learning the new cooker. And yep...The wife is a keeper!

Jim
 
Welcome to SMF from Indiana. Best part about learning on a new smoker is you have to use it a bunch 😋
 
Welcome from Iowa! Look forward to your learning adventures!

Ryan
 
Welcome from Maryland's Eastern Shore.
You have landed in the right place for help just ask your questions.

Warren
 
Welcome from Florida. Hope you enjoy it here.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
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