New Member

Discussion in 'Roll Call' started by the smoking cat, May 21, 2014.

  1. Started smoking foods with my father MANY years ago in SW Virginia. Didn't matter what the weather was like; we'd even be out on the deck smoking fish, fowl, and other meats in the snow. Resided in the same house from 1964-2000. NEVER was a turkey cooked in any oven in that house. We used the Brinkmann Smoke 'N Grill every Thanksgiving. Dad bought one when they first came out. Too long ago for me to remember. Apple and cherry trees in our yard provided nice flavors, along with purchased hickory chunks. Residing now in FL, I haven't had to worry about cooking outdoors in the snow. Have both a Smoke 'N Grill and a barrel type smoker/grill with an offset smoker box. I'm here to learn about how others may have modified their equipment for cooking efficiency; also what type(s) of fuel members prefer to use and much MORE!! Here to learn and share.... As I've continued a tradition that was started with my Dad long ago, having taken my smoking experiences further. With help from other members, I hope to make him proud as he watches over me from above; and teach my grandsons the skills needed for even MORE[​IMG]  delicious smoked foods.
  2. brooksy

    brooksy Master of the Pit

    Welcome to the forum! There are some of the most knowledgeable people around when it comes to smoking here on this site. Any questions you may have just ask and you'll get multiple answers and all of them good. Where about you at in FL?
  3. chef willie

    chef willie Master of the Pit OTBS Member

    Welcome to the fray.....enjoyed your story and your intents to pass techniques on. You been at this a long time so your input will be appreciated. Pics of your units in action, perhaps? Willie....
  4. Haven't taken any pictures yet. This is the first time I've joined a group such as this; yet I am SO looking forward to communing with everyone. My daughter has shown no interest; but what boy doesn't love FIRE!!?? LOL. Grandsons love watching "Nana" cook and eating the results.
  5. Hello and welcome from East Texas, you have come to the right place to learn and share, plenty of information and good people.

    Gary S

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