Bill in san Antonio TX, HI

Discussion in 'Roll Call' started by wmcga, May 16, 2014.

  1. wmcga

    wmcga Newbie

    Hi I am an intermediate to advanced smoker: ribs in San Antonio TX, brisket, salmon/other fish, Cornish hens,  and cheese turkey, etc. My charcoal smoker is custom made: 1/2" thick welded steel, 3' diameter barrel. fire box is about 20" diameter (9 feet total width. Never ever propane here!!

    I always start using a full chimney (3 pieces of newspaper) to get 175 degrees. chimney #2 gets 225, with 4" flue about 1/3 open. the smoking chips depends on the meat of course.

    TIP

     I've found keeping an accurate detailed Excel spreadsheet for detailed notes is very helpful in getting a consistent finished product.  I hope to pick up various ideas & tips for a bigger repertoire.
     
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Bill from San Antonio, TX, welcome Buddy!  Lots of new folks here so your experience will be readily appreciated.  Also tons of great ideas from the folks who've been around a while.  Sounds like you've got your smoker dialed in and love to smoke all the right things.  Looking forward to seeing you around the forum!

    Love the Excel spreadsheet idea.  I spend all day in Excel so to give myself a break when I get home I use a cookbook software for my log and recipes. Makes it easy to pass on to the kids.

    Happy Smokin'!

    Ray
     
  3. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Welcome wmcga. Glad you found us! Always great to hear from people with their own prior experience and maybe some new ideas!

       Mike
     
  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Welcome, glad ya joined us !
     
  5. Hey Bil, welcome from East Texas, Post some pictures of your smoker, sounds like a nice one.

    Gary S
     

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