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Discussion in 'Roll Call' started by moresmokejta, Sep 5, 2015.

  1. Hello to all the Smokers out there.  I am new to the forums and look forward to taking part in the discussions.

    I have been smoking meat for years and am still working to come up with the perfect process for different meats. I have reviewed a number of posts and have found some great tips.  I use a couple of Big Green Eggs for my work, and find they work great once I get the fire settled down.  Unfortunately I have a tendency to build too large a fire, witnessed by the amount of partially burned charcoal I have after the fire is out. I noticed on some of the BBQ shows that the pro's seem to be able to have a fire ready in 45 minutes. Whereas I have to figure a couple of hours to get settled down at 225 degrees or so.  I am trying to start with just one chimney about 3/4 full of charcoal and see how that goes.  So far it has shortened up the time but I am still working.  Tips on getting a Big Green Egg up and running would be appreciated.  

    That is enough stuff for now.  I am really into the BBQ fun so I could go on for hours.  I could also ask hundreds of questions.

    Look forward to the forums.

  2. joe black

    joe black Master of the Pit OTBS Member

    Welcome from SC. You will really like it here.
  3. [​IMG]   Good evening and welcome to the forum, from a nice cloudy day in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.


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