Hello, Doug Bauer here

Discussion in 'Roll Call' started by smokin doug, Dec 23, 2014.

  1. I operate a smoke shack in Rural Lucinda Pennsylvania about 8 months out of the year.   I have the Big Nolan Smoker which is working well after I did a few modifications to it...Not that I had to, but I wanted to.  I Smoke Brisket, Porkbutt, Pork Loinback ribs, Hot links, MacNcheez, cheese cake and cigars...  If i can help anyone out, Just ask.

    PL&B

    Doug
     
    jeffro510 likes this.
  2. [​IMG]   Good evening and welcome to the forum, from a windy, rainy and cool 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
     

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