New guy - North Shore Mass

Discussion in 'Roll Call' started by grey, Apr 16, 2014.

  1. grey

    grey Newbie

    Hi,

    Long time browser but I figured I should get in on this site finally.  A little history:  Ive always like BBQ (wife and I stopped at every BBQ place we could find when traveling) but finally got my first smoker 3 years ago.  It was a clunky and cheap offset smoker and I managed to get by with it for a 2.5 years with moderate success.  This winter I finally came to my senses and got a 18.5" WSM and a BBQ Pitmaster IQ controller.  What a difference!  I am always looking for new recipes and ways to improve my technique so here I am for a while
     
  2. Welcome to the forums Grey. Can't wait to see the results of your new smoker.
     
  3. hambone1950

    hambone1950 Master of the Pit Group Lead

    Welcome neighbor! Good to have you here. I love my WSM.
     
  4. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Hey

    Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

    Gary
     
  5. Good morning grey, glad you joined up. There is a ton of information and good people here. Be sure and post some pictures of your smoker and if you need any help or have a question, just ask.

    Gary S
     
  6. grey

    grey Newbie

    Thanks everyone.  I'll be sure to post some photos in the next day or 2 showing my setup.  So far, everything has been easy as far as cooking is concerned on the WSM.  Its truly a set-and-forget operation.  No mopping, no adding charcoal, no need to turn or flip, nothing.  I'm happy with my results so far except for cooking brisket flats.  They come out a little dry, but I blame that on the cut and not the method.  I'm probably better doing the whole packer so the upper fat cap bastes the rest as it cooks.  Other than that, it's been flawless.  My main reason for joining is to get some better rub recipes in the book and perfecting some cold smoking and curing techniques.  But it never stops there
     

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