New Smoker from Oregon

Discussion in 'Roll Call' started by ats314, Jan 28, 2015.

  1. ats314

    ats314 Newbie

    Hi all,

    My name is Alex. I've pretty new to the world of smoking. I've been attempting to get it right for about 2 years now, and probably have a half dozen successful smokes under my belt. I started of on a Weber 22.5 Kettle and have recently purchased a Smoke Hollow 38inch Propane Smoker. My favorite things to smoke are chicken, ribs, and brisket. The brisket still eludes me. I have yet to come even close to what I consider a good brisket. I look forward to being a part of this forum. 
     
  2. wolfman1955

    wolfman1955 Master of the Pit

    Alex,
    Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to something you put on a plate to eat then someone here has probably done it then smoked it.

    Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with their opinion on the subject.

    Always remember the only dumb question is the one you don’t ask!!
    Keep Smokin!!!
    Wolf
     
  3. [​IMG]   Good morning and welcome to the forum, from a beautiful sunny day here in East Texas. Lots of great people with tons of information on just about  everything.

    Gary
     
  4. 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
     
  5. Here are a few post I did on brisket, might be something in there that will help

    http://www.smokingmeatforums.com/t/...r-the-misconception-of-the-1-to-1-5-hour-rule

    http://www.smokingmeatforums.com/t/...st-on-misconception-of-the-1-to-1-5-hour-rule

    http://www.smokingmeatforums.com/t/174019/east-texas-style-brisket-ribs

    Gary
     

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