Newbie from South Carolina

[fender60]

Hello,

      New guy here from South Carolina. I owned a smoker years ago but it eventually rusted out and I never replaced it. Now looking to get into the game again and learn lots of new tricks and information. This looks like the ideal place to do just that.

 

[one eyed jack]

Welcome to the site.  You've come to the right place for helpful folks and smoking inspiration.

I look forward to reading about some of your smoke projects.

 

[gary s]

  Good morning and welcome to the forum, from a nice chilly, windy day in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

Gary

 

[SmokinAl]

Welcome to SMF!

Glad to have you aboard!

Al

 

[joe black]

Welcome from the upstate. It's really good to have you on this great site. There are lots of good folks here who are always eager to share their ideas and tips. All you have to do is ask and keep reading.

Good luck and keep on smokin', Joe

 

[fender60]

Well I pulled the trigger on a Masterbuilt 30" this past weekend. I seasoned it according to the provided directions. Now I hope to break it in this coming weekend!

Smoker.jpg

• fender60
• Jan 25, 2016

 

[one eyed jack]

Come on Saturday!  Hope you have a fantastic first smoke with it.  Whats on the menu?

 

[HalfSmoked]

 To SMF glad to have you on board some helpful info for you take time  to read Initial Greeting on top of  Home page also on top of Home page there is a search engine

 

[fender60]

 
Come on Saturday!  Hope you have a fantastic first smoke with it.  Whats on the menu?

Looks like a Boston Butt is going to be my first foray into the world of smoking meat!

 

[HalfSmoked]

 just get IT right for what you want for a end result meaning pulled or sliced

 

[one eyed jack]

 
Looks like a Boston Butt is going to be my first foray into the world of smoking meat!

Great choice.  Just let her go till the bone pulls out clean of meat,  double foil it and put it in a cooler wrapped in old towels for up to a couple hours, pull it an eat.  (I allow up to 2 hours per pound @225 - 240, for butts).

Best luck.  Let us know how it goes

 

[four20]

Welcome,

I am from S.C. also. Us rednecks gotta stick together.

I like the way that unit looks. Keep the window cleaned, we can all enjoy pics from your smoking adventures. Hey its nice to watch the smoke while having a few tasty beverages.

 

[fender60]

 
Great choice.  Just let her go till the bone pulls out clean of meat,  double foil it and put it in a cooler wrapped in old towels for up to a couple hours, pull it an eat.  (I allow up to 2 hours per pound @225 - 240, for butts).

Best luck.  Let us know how it goes

Thanks for the info!

 

[fender60]

 
Welcome,

I am from S.C. also. Us rednecks gotta stick together.

I like the way that unit looks. Keep the window cleaned, we can all enjoy pics from your smoking adventures. Hey its nice to watch the smoke while having a few tasty beverages.

I like the way you think, LOL.

 

[one eyed jack]

 
Thanks for the info!

You are welcome.  Hope the cook goes great for you.