Newbie from South Carolina

fender60 · Jan 17, 2016

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 · Jan 17, 2016

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 · Jan 19, 2016

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 · Jan 19, 2016

Welcome to SMF!

Glad to have you aboard!

Al

joe black · Jan 19, 2016

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 · Jan 25, 2016

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 · Jan 25, 2016

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

HalfSmoked · Jan 25, 2016

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 · Jan 26, 2016

One eyed Jack said:
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 · Jan 26, 2016

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

one eyed jack · Jan 26, 2016

Fender60 said:
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 · Jan 26, 2016

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 · Jan 27, 2016

One eyed Jack said:
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 · Jan 27, 2016

Four20 said:
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 · Jan 27, 2016

Fender60 said:
Thanks for the info!

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

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