Coverd in Smoke

Discussion in 'Roll Call' started by t-l-k, Mar 28, 2015.

  1. t-l-k

    t-l-k Newbie

    Hey all, I figured it was time to go through the roll call. I've been smoking meats for about a year now and have been using this site for advice since day one.

    I have an electric ECB and an old Brinkman SnP that I was gifted. Recently I got a maverick ET-733 and man is it handy! I like to use the ECB for long smokes like Brisket or pork butts and use the SnP for everything else I get my hands on. I've have a homemade "mailbox mod" set up for both. I use it on the ECB because it's a lot easier than tossing more wood chips in all the time. For the SnP I burn oak and use the mod for cold smokes.

    Just for fun I'll ramble off the list of things I've smoked in the past year. Brisket, pork butt and picnic, pork ribs, chicken, venison pastrami (home cured n all) Canadian bacon (home cured) chex mix, lots of cheese and belly bacon as we speak. Wow, now that I read that I understand why my wife thinks I'm obsessed!

    Anyway, I'd like to give a big thanks to everyone who has posted on this site because you've probably helped me or given me an idea at some point!
  2. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the board! Yes you are obsessed and it's time to raise your hand and step forward. Let us know how your smoking adventures work out.
  3. [​IMG]   Good evening and welcome to the forum, from a nice sunny and warm day here in East Texas. Lots of great people with tons of information on just about  everything.

  4. 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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