Fresh meat in the PNW

Discussion in 'Roll Call' started by chieftony, Jan 4, 2015.

  1. chieftony

    chieftony Newbie

    Hey brand new smoker here! Bought a CG Duo with the SFB. Just recently relocated to the Tacoma Wa area. I have so far done 3 smokes on the CG. Two sets of chicken breast and a ham. Getting very addicted to this. I def have some mods I need to do. The cook chamber needs to be sealed up I burn through charcoal pretty quick and temps are hard to maintain due to how drafty the smoker is. Looking forward to doing some ribs soon then maybe a pork butt in the not so distant future. Attached are some pics of the smoker and such.
    Last edited: Jan 4, 2015
  2. bear55

    bear55 Master of the Pit

    Welcome to the forum.  The search bar at the top of the page is a great resource,  Have a question/problem just search it.

  3. [​IMG]   Good afternoon and welcome to the forum, from a windy and cold day here in East Texas. Lots of great people with tons of information on just about  everything.  

  4. Welcome from Louisiana. You will find a wealth of knowledge here from members who are happy to share it. Don't hesitate to ask questions and take advantage of the search bar.
  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.
  6. Congrats on the smoker, looks good !


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