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New Member


Joined Nov 20, 2013
Believe it or not, we make BBQ in northern NJ.  I have a Cookshack Smokette and have used it  for about ten years (12 months a year),  When i am not busy being an attorney, I cook.  Brisket, ribs and pulled pork are my favorites but I do poultry, fish and sides on occasion as well.  I am married with three adult (sort of) "children" and one grandchild.  I stumbled onto your site as I have been learning about cured and cured smoked meats.  Most ecently I dry cured both eye round, brisket, pork chops and pork loin and then smoked them and am trying to fine tuen the technique to improve the product.  Looking forward to learing new things and approaches.


Epic Pitmaster
Joined Oct 7, 2012
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.



Legendary Pitmaster
OTBS Member
Group Lead
Joined Feb 9, 2009
Welcome to the forums! You'll find that this is a great place to share ideas on smoking, grilling, etc. There are plenty of folks here who genuinely enjoy helping one another. Looking forward to your input, and just ask when you need anything...someone here will surely have the answer.


gary s

SMF Hall of Fame Pitmaster
OTBS Member
Joined Jan 6, 2011
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  ........
[/h1][h1]  [/h1][h1]Gary[/h1]


Smoke Blower
Joined Oct 21, 2013
hello there and
 to the forum just don't mind the smoke around this forum. remember it is never to smoky to post pictures.

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