Hello from Florida

Discussion in 'Roll Call' started by tourning, Jan 24, 2015.

  1. tourning

    tourning Newbie

    My name is Steve.  I have a hand-me-down Charbroil ( I think ) smoker which is beginning to show its age.  It has a main barrel for the meat, and a side barrel for the fire.  I've smoked about 20 pork butts, most of which were less than 4 lbs, but have also done a couple around 8 pounds.  I've smoked country ribs a few times and chicken wings more than once as well.  I've never tried to do a whole chicken nor a turkey, and also never tried doing brisket.  I favor using a rub and no sauce, but am not offended if someone adds sauce to finished product.  The wood I use it typically from the live oak tree in the back yard.  I age it in my carport for about a year.
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Welcome Steve, glad ya joined us !
  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.
  4. [​IMG]   Good morning and welcome to the forum, from a beautiful sunny day here in East Texas. Lots of great people with tons of information on just about  everything.


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