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Southern Ohio Smoker Here


Joined Oct 15, 2013
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.


Legendary Pitmaster
OTBS Member
Joined Jun 13, 2012
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!



AMNPS Test Group
Joined Sep 8, 2011
: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

gary s

Gone but not forgotten. RIP
OTBS Member
Joined Jan 6, 2011
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  ........  
[/h1][h1]  [/h1][h1]Gary[/h1]


Master of the Pit
Joined Jan 12, 2013
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!



Legendary Pitmaster
OTBS Member
Group Lead
Joined Feb 9, 2009
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.



Master of the Pit
OTBS Member
Group Lead
Joined Apr 23, 2010
Hello Hoss,

 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 

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

  or this...

Good Luck and Get Smokin'


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