New to the forum from Texas

Discussion in 'Roll Call' started by smokintexin, Mar 21, 2012.

  1. Hello everybody, I've been coming to this forum for a while to get good info. It just took me a while to join for some reason. In case my screen name didn't give it away, I'm from Texas. I'm not new to the smoking scene, but my experience has been limited to briskets and ribs (wanting to start branching out). I've currently got a 22.5 WSM on the way (should be at the house tomorrow). I'm trading in an offset char - griller...Just a little bit about myself.
  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    Hello Smokintexin and [​IMG]to SMF 

    Please do us a favor and update your profile with your location 

  3. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Welcome to the forum    Another Lurker decided to join up and say Hi!  What are you going to do first on your new smoker? 
  4. Welcome to SMF. :welcome1:
  5. Hello Smokintexin and welcome to SMF!
  6. Thanks for all the welcomes. I am planning on smoking two boneless turkey roasts friday to kind of break her in. I plan on brining the turkeys the night before. When i'm ready to get them on the pit I will dry them off and give them a good coating with mayo, and apply a liberal amount of mc cormick montreal chicken seasoning over that. Then i will smoke them at around 230 until they are done. This is something a cousin of mine does quite often and it turns out delicious. Saturday I am going to really break her in and do a brisket and some baked beans. Should be a fun weekend!!
  7. tyotrain

    tyotrain Master of the Pit

    Welcome to SMF it's nice to have you. Lots to learn here and great people as well.

    Have fun and happy smoking
  8. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

  9. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

  10. sunman76

    sunman76 Master of the Pit

    [​IMG]  howdy
  11. Hello and welcome to SMF. Please make sure to join the Texas Smokers Group when you have time.

    Happy Smoking.
  12. Welcome Tex ,sounds like a good weekend.  enjoy!!!!
  13. From one displace North East Texan to a Central Texas cousin, may I make a recommendation:  Follow Harry Soo's advice on TVWBB for seasoning your WSM before cooking with it.  It doesn't take long and will make fire temp control easier to handle as the WSM will burn hot until you get a good amount of "good stuff" built up inside.  I also recommend putting some Genie garage door handles on the side.  They're a cheap install in existing holes with a little tweeking from a pair of pliers, and make all the difference in the world when you have to remove the middle section with meat on the grill and water in the pan (aka hot squat).  I also cut slits in the top of the middle section so my probe wires can rest in there without getting pinched.  Some use grommets but I prefer the slits so I can remove the lid, remove the grate, and replace the lid in a matter of seconds with out removing a probe from either the meat or the grill.  Welcome aboard!


    Last edited: Mar 23, 2012
  14. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]  to SMF . You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. 

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