Greetings from Wormtown.

Discussion in 'Roll Call' started by adamadam78, Jan 12, 2015.

  1. adamadam78

    adamadam78 Newbie

    Or a suburb of Worcester MA.

    Had gotten a cheap offset smoker several years ago. After my first smoke had a terrible burnt tingly taste I ended up hear to learn the difference of between billowing white smoke and TBS. Next round was much better but the temp difference across the grate meant I had to rotate constantly and they were still over cooked on one side.
    Fast forward a few years and the wife got me an MES 30 for Christmas. Already made a fatty, baby backs and 2 batches of ABTs. So much better. Very happy and there are so many things I want to try. An AMNPS is on the way and I'm thinking about a mailbox.
  2. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the board! Most of us probably have some early trial-and-error stories. The fun part comes when you get things within an acceptable range, and start fine-tuning. That's when people start wondering how you can turn out good smoked meats.
  3. [​IMG]   Good evening and welcome to the forum, from a cold and chilly day here in East Texas. Lots of great people with tons of information on just about  everything. 

    Congrats on the smoker and the smokes

  4. one eyed jack

    one eyed jack Master of the Pit

    Sounds like you headed in the right direction, now.

    Welcome to the site.
  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 Christmas present and the smokes


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