Discussion in 'Roll Call' started by scando78, Mar 6, 2014.

  1. scando78

    scando78 Newbie

    here are a couple photos of my smoker and the brisket after 3 hours on the smoker!its around 40 degrees out and i managed to answer 1 of my own questions the warmer it gets the less fuel i will have to use:)i smoked a few things when it was around 20 degrees or less took a lot of fuel but the food was great.

  2. Nice!  Looking good, me thinks it is time for lunch!  [​IMG]
  3. [​IMG]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.   


  4. Hey, be sure and post some pictures when it's done

  5. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome aboard, and nice going on the brisket!  Keep that tasty qview coming!  [​IMG]

  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Welcome from Canada.


    I love the look of that brisket and I look forward to your future posts.

  7. scando78

    scando78 Newbie

    heres the finished product with some mini fatties.came out good ran it about 240 for most of the smoke i thought it would take 12 hours it got done in 9 and a half.

  8. scando78

    scando78 Newbie

    ty for your words of encouragement!:) have a great day.
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Looking tasty! Thanks for the pictures.

  10. Man that looks good  turned out great.   Probably even taste better

  11. hickorybutt

    hickorybutt Smoking Fanatic

    Nice! Great looking brisket.
  12. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Nice!  Hope it tasted as good as it looks.

  13. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★


    Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

  14. smocan

    smocan Fire Starter

    4am Time to start smoking!

    5lb brisket point. Hoping it'll be ready by lunch.

    First time using the toothpick method to find the grain.

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