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New to site but not smoking

Discussion in 'Roll Call' started by 03arabian, Nov 20, 2013.

  1. 03arabian

    03arabian Newbie

    Just happen to sign up for the forum after being a lurker for awhile.  Been on other forums for a long time and started smoking foods about 2 yrs ago. I live in NC and have been living here 24 yrs and NY previously.

    Own a WSM 22 that I use as my main smoker and have been really getting into bacon and jerky runs lately. Smoked around 30 lbs of bacon in last 2 months :)  Prior to that I was using kettles and learning how to really control a temp for shoulders, turkey, sausage and etc. The purchase of a steady temp smoker made it even more fun and more room to do so. Friends and family are loving the foods coming off it lately.

    Look forward to getting even more info and recipes and tips from this forum in the future!!   Been home out of work for almost a yr due to multiple knee surgeries ( 1 about every 3-3 1/2  months ) and reading up on all this stuff and new smokes has really helped make the days go by easier.
  2. Hello 03Arabian and welcome to the fun.  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!

  3. 03arabian

    03arabian Newbie

    I have been using a WSM 22 model as well as a kettle/s with offset fuel for indirect cooking and smoking. Live in NC in the RTP area.

    Have smoked shoulders/butts, Ribs,Turkey, Chickens, My own homemade sausage, jerky and loads of bacon lately. Next on the list is a few briskets.  Have loaded up on Peach, Pear , Apple, Cherry , Pecan and grape woods as well as Maple as I have found over time these are the woods I like the flavor from..Mild ones it seems :)

    Love trying out new things I can throw on the smoker and have been trying to expand in what I do over the last 2 yrs of getting into it.

    My last load of bacon slabs this week.. I love what you can do with these smokers !!

  4. hambone1950

    hambone1950 Master of the Pit Group Lead

    Welcome to the group , brother. Your pix look good. Look forward to seeing future cooks. :grilling_smilie:
    Last edited: Nov 20, 2013
  5. seenred

    seenred Legendary Pitmaster Group Lead OTBS Member

    Welcome to the group!  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.

  6. 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  ........



  7. woodcutter

    woodcutter Master of the Pit OTBS Member

    Nice bacon! Welcome!
  8. 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.

  9. 03arabian

    03arabian Newbie

    Thanks for the welcome and site hints, its appreciated. Always like to get new info and ways to prep and smoke things !!