MoeJoe Morris Thompson

Discussion in 'Roll Call' started by moejoe, Jan 25, 2015.

  1. Wanted to say hello to everyone,very  new to this.I am from eastern N.C. and been in bbq business for  8 years. we have a burn

    barrell where we scoop coal up and throw under hog in brick pitt, white smoke cooking.no smoke ring. Trying yo learn new way

    with cook shack and  southern pride,much easier!!!!!!!!!!!!!!!!!!!
     
  2. [​IMG]   Good evening and welcome to the forum, from a nice 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
     
  4. Glad you're here, post some hog pic's

    Gary
     

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