Goomba cookers

Discussion in 'Roll Call' started by ed strack, Oct 28, 2014.

  1. ed strack

    ed strack Newbie

    Just joined from Columbia SC.
    Enjoy cooking BBQ for the past 25 years. Do some competition cooking but mainly cook for charities. You are always learning in this business regardless how long you have been doing it. Smoking Meat forums are a valuable resource for serious and not so serious wannabe chefs.
     
  2. 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
     
  3. [​IMG]   Good morning and welcome to the forum, from a cloudy, warm and windy day in East Texas. Lots of great people with tons of                    information on just about  everything 

                Gary
     
  4. wolfman1955

    wolfman1955 Master of the Pit

    Ed,
    Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to to something you put on a plate to eat then someone here has probably done it. Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with there opinion on the subject.
    I totaly agree with you, BBQ is an ongoin learning experience. Even the most experienced cooks can learn a few new things on this forum!
    Always remember the only dumb question is the one you don't ask!!!
    Keep Smokin!!!
    Wolf
     

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