Discussion in 'Roll Call' started by zman99, Apr 14, 2015.

  1. I'm a newbie here to the forums. I was born and raised here in California. I love to eat. I have been learning a lot about BBQ and enjoy grilling. I have a Weber performer grill, charcoal and mostly use that. I stumbled upon some videos on youtube that opened up my mind to smoking meats. Growing up, my father would smoke the fish we caught.I really never took an interest until now ! I ,purchased my first smoker a masterbuilt 30" smoker with window and remote. I have been gradually working my way up to longer smokes. So far I have smoked salmon, chicken wings, turkey wings, sausage, pork shoulder and Butts. I'm on my way to Beef brisket. This forum has a wealth of information and I have learned a lot just from reading posts. I am about to modify my smoker to fix some issues I have realized . One thing I noticed is that some things get cooked or charred if left too long in the same place. Mostly the right rear, so even heat distribution is a must. The other thing is the smoker needs to be adjusted to an external probe because the units temp is off. I recently purchased the AMNZPS and a mailbox. Just a bit unsure how to proceed. I think with some minor tinkering, I will be producing better eats than what I'm currently making. Any and all help would be greatly appreciated and look forward to posting any progress I make, toward future smokes. Thank you , sincerely  Zman
  2. [​IMG]   Good evening and welcome to the forum, from a cool and drizzly day here in East Texas. Lots of great people with tons of information on just about  everything.

  3. one eyed jack

    one eyed jack Master of the Pit

    Welcome to the site.  You'll find plenty of inspiration for smoking projects round here.

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