New member from Indiana

Discussion in 'Roll Call' started by bigredmenace, Jan 21, 2015.

  1. Good afternoon everyone,

    Steve from Indiana here. I unwrapped my new masterbuilt electric smoker for Christmas, within a couple hours I had it cured and ready for smoking. First thing I smoked was a pork butt for some pulled pork, one of my personal favorites. So far I've tried smoking chicken wings (came out pretty good), sausage and pork chops. Chops were a little dry, I was told to try and brine them. That's how I happened upon this meat smoking forum. I am here to absorb as much knowledge about smoking, different woods, temps, recipes and cuts of meats as I can so I can serve my friends and family.... and of course myself.

    After checking out this site, I think the next thing I try to attempt to smoke is going to be a FATTY! I've never seen or tried one before but they look extremely delicious.
  2. 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.
  3. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the board, menace! To properly absorb the information on this board, you will have to put yourself in a giant zipper bag with brine and a waterproof laptop with a wireless connection.
  4. [​IMG]   Good afternoon and welcome to the forum, from a windy and cool day here in East Texas. Lots of great people with tons of information on just about  everything.


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