Let the smoking begin!

Discussion in 'Roll Call' started by smokeitmike, Dec 20, 2014.

  1. smokeitmike

    smokeitmike Newbie

    Ok so I only been smoking a few short months but I'm totally hooked and hungry to learn more. See what I did there? :)

    I started off with a Traeger pellet smoker which at the time since I was new was amazing for me. After a short time however 2 things I noticed, temperature control was pretty awful and I just plain needed more space. After extensive research I settled on a RecTec and man OH man what a huge difference in quality. Anyhow right now I'm using a RecTec and loving it. So far I've smoked Ribs (both dry rubbed and sauced), boston butt, and brisket. Right now I have a leg of lamb on there smoking away. I'm an IT manager by day and training to be a champion pit master by night; yeah I know that was corny but I'm a goofy guy, what can I say? Anyhow just wanted to say hey, any words of wisdom? 
     
    salmon11 likes this.
  2. [​IMG]   Good evening and welcome to the forum, from a cloudy, cool day here in East Texas. Lots of great people with tons of information on just about  everything.  

    Gary
     
  3. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Welcome to SMF smokeITmike!  Sounds like you are well on your way to mastering your pit.  Advice?  Practice, eat, practice, eat, practice, eat. 

    Have fun!

    Ray
     
  4. Welcome from Louisiana. You will find a wealth of knowledge here from members who are happy to share it. Don't hesitate to ask questions and take advantage of the search bar.
     
  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.
    David
     

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