Greenhorn in Wisconsin

Discussion in 'Roll Call' started by drewed, Apr 13, 2015.

  1. drewed

    drewed Meat Mopper


    I recently got bit by the bug.  I've halfway hacked my 22 weber kettle with rotisserie into a sort of, but not really serviceable smoker.  I use an I grill for meat and cooking temp and attempt to keep it near 225 with an Auber +fan.

    So far I've done 2 pulled pork smokes ( one with finishing sauce - yum! ) and a modified set of wicked beans.  

    The wife has now insisted in a actual first step smoker.  A Char Broil vertical charcoal smoker should be delivered tomorrow.  BBQ gaskets are already on order as well.   Yep, its an el'cheap-o, but baby steps!
  2. [​IMG]   Good evening and welcome to the forum, from a nice warm day here in East Texas. Lots of great people with tons of information on just about  everything.

  3. 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 best friend. 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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