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New to SmokingMeatForums

8
10
Joined Dec 26, 2010
Thanks for having me. For me, things having sort of come full circle. I started out cooking briskets on a smoker I built when I was 20 years old. Over the last 32 years, my cooking has  evolved.....French, Italian, Thai, Southern....and now I am back to smoking meats, messing around with rubs and sauces. I am trying to learn to cook ribs well. I am currently cooking on a Big Green Egg, but planning on building an insulated vertical smoker. I would like to be able to control heat as well as on the Egg. I have read with great interest many of the threads here, and have seen some great work. Any help is appreciated.  

Regards to all.

Matt
 

deannc

Master of the Pit
1,153
24
Joined Jun 13, 2010
Matt, welcome aboard!  Searching through the Smoking Supplies & Equipment section, there are a lot of great build ideas and information there.  Looking forward to your future post and don't forget the Qview.  
 
 

meateater

Legendary Pitmaster
SMF Premier Member
8,984
61
Joined Oct 17, 2009
Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.
 

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