Howdy Ya'll

Discussion in 'Roll Call' started by eccho108, Apr 10, 2009.

  1. eccho108

    eccho108 Newbie

    I am fortunate enough to spend my winter months in Texas and my summers in Ontario. I use a Weber one touch gold/w/Smokenator, and WSM. I enjoy doing Canadian Bacon, Butts, and Briskets Am playing with ham at the moment. I am a newbie having only been at it for one year. I am all ears and love the tips and recipes. Smoke on !
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome to the forum Eccho108. Glad to have you here and looking forward to your input! :)
  3. eccho108

    eccho108 Newbie

    Thanks Cowgirl, leaving for Canada a week from today, so the smoker may get put on hold for a while depending on the weather. Hard to get butts and briskets in my area as well. very expensive. Later !!!
  4. fire it up

    fire it up Smoking Guru OTBS Member

    Welcome echo. I'm sure you will pick up more than enough good info and recipes from folks here.
  5. txbbqman

    txbbqman Smoking Fanatic SMF Premier Member

    Welcome to the family
  6. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Hello Eccho and welcome to the family. Glad you joined us.
  7. bigsteve

    bigsteve Master of the Pit

    Welcome aboard! How do you like the smokenator? Did you try indirect grilling/smoking on the Weber without the smokenator? Asking because I'd like one, but my cheap gene keeps talking me out of it since I have an ECB that smokes fine already.
  8. gooose53

    gooose53 Smoking Fanatic SMF Premier Member

    welcome to the forum!!!
  9. What do they call this?? Oh ya, they call this the place to be.[​IMG] Welcome!!
  10. ol' smokey

    ol' smokey Smoking Fanatic SMF Premier Member

    Welcome aboard
  11. alx

    alx Master of the Pit OTBS Member

    Welcome.Keep playing you already have a nice variety of smokes under your belt- i love that texas brisket.
  12. the dude abides

    the dude abides Master of the Pit OTBS Member

    Welcome to the SMF!

    I too use a Weber Kettle. I love using it for smoking. I doesn't hold much but that's ok. I'm getting a Weber bullet this weekend. I looked at the Smokenator, but I've had good luck with the system I've got going. So if it ain't broke don't fix it.

    Here's a couple of pictures from a recent smoke that shows my Weber

  13. rivet

    rivet Master of the Pit OTBS Member

    Hi and welcome to SMF!

    Just like The Dude, I too started smoking in a kettle- that got me hooked. You have the right gear to create feasts, my friend. May the TBS follow you.
  14. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF. Glad you joined us.
  15. eccho108

    eccho108 Newbie

    Hey Big Steve, I like it pretty good. It is very easy to keep in the
    "Smokin" zone of 230-240, but if you want to jump it a little to crisp up some chicken skin or set the bark a little it is very hard to do. I did cook without for a while, I used a pan of water on one side and my coals and chunks on the other and a tin foil baffle if the need arose. In many ways it was more versatile like that, but for a long cook, like a large butt or brisket the Smokenator does free me up quite a bit more, not so much temp watching is needed. Though some times, a cooler full of cold ones and a comfy chair with some tunes and temp watchin' ain't all that bad. Hope this long winded answer helps some .

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