New to Smoking Meat Forum

Discussion in 'Roll Call' started by colin-a, Oct 19, 2014.

  1. Hello, everyone.

    My name is Colin. I live in the Houston, TX area. I have been smoking meat from time to time for maybe 12 years, with variable results. I came across the Smoking Meat newsletter a couple of years ago and subscribed at that time. Currently I have a Napoleon charcoal kettle grill with various accessories including an ET-732 thermometer. I look forward to comparing notes with other forum members. And I'll leave it at that for now.
  2. [​IMG]   Good afternoon and welcome to the forum, from a sunny and cool East Texas. Lots of great people with tons of information on just about  everything.

  3. wolfman1955

    wolfman1955 Master of the Pit

    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 to something you put on a plate to eat then someone here has probably done 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 there opinion on the subject.
  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.

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