Another Okie

Discussion in 'Roll Call' started by skaggnasty, Apr 1, 2015.

  1. Hey everybody,
    My name is Andrew. I live in edmond Ok with my wife and two kiddos. I work as an EMT at Tinker. Which is really awesome because work 24 on 48 off so plenty of time to mess around. I was a cook at my last job so I'm good at cooking but I'm relatively new to smoking. My wife just bought just bought me the Old Country Pecos. I searched the web for some good modifications. Put in 4 tuning plates. Add 2 more thermometer at grill level. Seasoned the smoker yesterday and then started figuring out how to maintain a constant temp. Not nearly as hard as I thought it would be. Decided to throw on two racks of bb ribs. At work I mess with a traeger and been using the 2,2,1 method. I got a wild hair to do one rack 221 and one no foil so I can compare them side by side. I've been stalking this website for a couple weeks but decided what better to start.

    Thank you for all the info,
  2. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the board, Andrew! Love the offsets, they're the steam locomotives of the smoking world.

  3. rmmurray

    rmmurray Master of the Pit

    Welcome Andrew :welcome:
    Glad to have you here. Be sure to post Qviews of the ribs!
    - Ryan
  4. jwbtulsa

    jwbtulsa Meat Mopper

    Welcome Andrew from Tulsa. Veteran nurse of the trauma world. This forum is a great online community. Glad another Okie has joined us. Lots of awesome info here. Total true offset tradition here in Tulsa unless we throw down on the trusty Hasty Bake!
  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.

Share This Page