New to this site

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

billbo

Master of the Pit
Original poster
OTBS Member
Aug 19, 2007
1,393
34
Upstate NY
A friend directed me here after he smoked a "Big Fatty" and I ate most of it! I have been smoking for several years. Mostly ribs, turkeys and pork roasts.

I am always looking for new recipes and techniques so this site looks really cool.

I live near Rochester NY so in the winter I smoke in the garage while I run a heater to keep it up to temp. I have a bullet shaped brinkman that i converted from charcoal to electric. I can hear you all moaning about converting but I have two small children so the covenience is good. I can always go back if I want.
 
Hello Billbo and welcome to the friendliest smoke stop on the net. New recipes and techniques, we 've got'em. Plenty of folks using Brinkmann around here, some converted, others not. Enjoy and don't be shy about asking questions.
 
Welcome to SMF
icon_exclaim.gif
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky