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Southern Ohio Smoker Here

Discussion in 'Roll Call' started by bighoss75, Oct 17, 2013.

  1. Hello all! Started smoking meat on a Brinkman Charcoal Smoker back in 1988. Went from charcoal to electric and then gas while working in Iraq as a contractor.

    Now looking forward to getting youth football season and hunting season over with here so I can get started building a Reverse Flow Smoker out of two tanks I have acquired, a 1000 and a 500 gallon LP tank so that I can get experience stick burning. Don't know as of yet but I may just cut the larger one in half and build two out of it. The reason for multiple builds is to donate one to the to the Booster's Club to use as a fundraising tool. I mean who can resist buying a fresh pulled pork sandwich at a football game when you walk through the gate and smell the smoke?

    My question is to each of what is your favorite way to smoke your meats;

    Dry Rub and Smoke

    Dry Rub, Wet Mop and Smoke

    Dry Rub, Wet Mop, Foil and Smoke
    Dry Rub, Moisture Pan and Smoke

    Dry Rub, Wet Mop, Moisture Pan and Smoke
    Dry Rub, Wet Mop, Moisture Pan, Foil and Smoke

    And if you use a Moisture Pan what do you use in it? I currently use 1/3 Apple Cider Vinegar and 2/3 mix of Apple and Citrus Juices. I look forward to hearing your responses.
  2. kathrynn

    kathrynn Legendary Pitmaster OTBS Member

    [​IMG]to SMF!  We are so glad you joined us! 

    We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

    If you didn't read the "SMF User Guidelines" .....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per TulsaJeff. Not that you have done anything wrong....just a little bit of FYI for new members!

    If you need any help roaming around the forums....just holler!  Happy to help out!

  3. s2k9k

    s2k9k AMNPS Test Group

    :welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 1,000,000 posts describing it! Yea that’s right over 1,000,000!

    The search bar at the top can be your best friend when you are trying to find answers to your questions but don’t hesitate to start threads and ask also!

    We have an ”Articles” section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

    Dry rub and smoke in a wet to dry smoke chamber
  4. [​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  ........  



  5. radioguy

    radioguy Smoking Fanatic

    Welcome Hoss

    I'm also in Ohio, Columbus area. This site is chocked full of techniques ideas recipes and many opinions. Lots a good people and advice. Check out the build forums for ideas on your build. Search is your friend.

    Welcome Aboard!

  6. seenred

    seenred Legendary Pitmaster Group Lead OTBS Member

    Welcome to the forums!  Glad you've joined our group.  You'll find there are lots of friendly and knowledgeable 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.

    As far as my favorite method...I guess I'm all over the place cuz it depends on the mood I'm in.  I always dry rub, but sometimes I mop and sometimes not...sometimes I foil and sometimes not...I used to use a water pan sometimes, but don't any more.

  7. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Hello Hoss,

    [​IMG]  to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge.

    One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and its basically the [​IMG]!!!

    So, don't just talk about your food, show it!  Otherwise you may get a gentle reminder, like this...

    [​IMG]   or this...[​IMG]

    Good Luck and Get Smokin'