New member here.

[paul03]

HI!  Retired to the mountains of Western North Carolina about 10 years ago after 57 years on the flatland's of Illinois.  I used an offset smoker until a few years ago when the side box rusted out.  So now I'm using a Weber Smokey Mountain.  It's just my wife and I and I mainly smoke Ribs, Pork Butt, Chicken and Fish.  I also make about 15# of Polish Sausage a year which I also smoke.  I use a Maverick remote thermometer which is great for all night smokes so the alarm gets me up if temp gets  too hi/low.  With light winds I can get the Weber to 225-250 stabilized after about half an hour and with the Minion method can easily get a 12 hour smoke on one load of coal.  Tried natural charcoal but find using Kingsford more consistent.

I feel I've got it down to as much of a science as possible but every time I get on a smoker message board I learn something new!  Long post but not much more to add but hi!

 

[mike5051]

Welcome Paul!  I agree with everything you said about the WSM.  Glad you're with us.

Mike

 

[SmokinAl]

Welcome to SMF!

Glad to have you with us Paul!

Al

 

[paul03]

Thanks, more of a lurker, I'll add .02 when I can.

 

[joe black]

Welcome from SC, Paul. I know you will enjoy this great site. There are some really good folks here who are always eager to share their ideas and tips. All you have to do is ask and keep reading. IMO, the WSM is a really good charcoal smoker. It takes flavor wood chunks really well and will even take small splits. You may want to try Royal Oak briqs sometime. They will give you the consistency that you want, but will not the odor and funky taste of Kingsford.

Being a NC native and being in Greenville, SC for the last 46 years, I am really fond of the NC mountains.

Good luck and keep on smokin', Joe :grilling_smilie: