Dan From MN

Discussion in 'Roll Call' started by daniil92a, Apr 29, 2015.

  1. daniil92a

    daniil92a Newbie

    Hey everyone. My name is Dan and im from the twin cities in minnesota. I got my start for grilling last year and last fall i started to love smoking. I currently use a 22" wsm but have had a few 18" wsms. Also i have 2 mini wsms and am also in the process of building a "jimmy" jumbo joe grill. I am open to learning pretty much anything but so far i mainly use the minion/donut method. Also i have only ever smoked pork ribs, pork butt/shoulders, and some chicken drumsticks.
     
  2. [​IMG]   Good afternoon 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.

    Gary
     
  3. 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.
    David
     
  4. rmmurray

    rmmurray Master of the Pit

    Welcome to SMF! :welcome:
    We're glad to have you here. The search bar at the top is your most valuable resource here. This forum has been around for over ten years, so there is a good chance that any questions you may have, have already been answered (they may have 10 different answers, but you'll get an instant response non the less).
    Please be sure to post your smokes along with your process and recipes. We will be glad to help you along the way and we may also learn something new ourselves in the process. Also, don't forget the very important Q view! (We're mad for pics on here 😁)
    Always remember to have fun because it's not fun if you have to work at it. Thanks for joining,
    - Ryan
     

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