Thanks for the add!

Discussion in 'Roll Call' started by superman72065, Oct 19, 2014.

  1. superman72065

    superman72065 Newbie

    I'm just here to be nosey and learn some smoking tips. I just purchased the OC Wrangler and seasoned it this weekend. Tonight, I smoked chicken breasts and a fatty made with maple bacon, ground beef, onions, bell peppers, and mozzarella cheese. I burned 1 chimney starter full of Kingsford mesquite charcoal and 2 mesquite mini logs. Everything turned out great.
  2. [​IMG]   Good morning and welcome to the forum, from a sunny and really cool East Texas. Lots of great people with tons of information on just about  everything.

  3. wolfman1955

    wolfman1955 Master of the Pit

    Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to something you put on a plate to eat then someone here has probably done it. Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with there opinion on the subject.
  4. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Heh-heh.... that's how I started here, now many years later I'm still learning and totally addicted! [​IMG]
  5. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.

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