New to the forum

Discussion in 'Roll Call' started by smokeintarheel, Jun 15, 2014.

  1. Hello from western North Carolina. My name is Lee. I had my eye on a OC Wrangler from our local Academy sports. They had two of them. One of them had questionable welding and air gaps. The other one was near perfect, but some lucky person left with it.

    My previous experience is with a kettle-type grill using indirect techniques and with mixed results and some good times with friends. I mostly smoked boston butts and made my own sauces and didn't use rubs.

    I look forward to picking up a Wrangler as more are on order. I've been driving over there during my lunch hour twice in the last week or so. I can't wait to bring one home, season it, and begin learning how to control the temps. There are great ideas regarding tuning plates and various other mods, not to mention the beautiful photos.

    We have plenty of oak here along with hickory, pecan, apple, peach. I look forward with trying a texas-style brisket. I've enjoyed watching Aaron Franklin's youtube videos among many others. In this state, BBQ is pork, eastern NC vs western NC. Eastern is more whole hog, Western is pork shoulder. Many feel that NC BBQ is the best, but great BBQ can be found almost anywhere.

    All the best to all smokers out there!
  2. Hello and Welcome to our addiction.  A word of warning: There is no 12 step program for this one!  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  Check out Jeff’s 5 day smoking E-Course ( link below ) that will help you get started.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!

  3. Hi Danny,

    Thanks for the welcome and the addiction is getting the best of me lately. I watch youtube and I've been reading about many people's experiences. I appreciate the advice and will spend time reading and will order the course and I may even order the recipes to support the cause. Hopefully, I'll upload a photo of something beautiful soon. All the best to you and the other smoking addicts out there!

  4. Welcome Lee! You'll get all the answers and much more here, let us know if we can help!

    Sent from my iPad using Tapatalk
  5. Thanks for the welcome PappaPig!
  6. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Hey Lee, glad ya joined us ! There's a bunch of great folks here on SMF, we all just enjoy helping one another & learning new & old stuff ! A lot of the old stuff is just as good as the new , LOL. This is a great forum ya joined here, again glad to have ya ! Any questions, just ask away... There's usually someone kickin around here that'll have an answer for ya !
  7. Welcome! Enjoy sifting through the mountains of knowledge here. :)
  8. Welcome to the site from East Texas, I love brisket, but pulled pork can't hardly be beat

    Gary S
  9. Thanks to the recent welcome posts by Gary S and JohnnyRockford and WaterinHoleBrew. I just brought home my new Old Country Pits Wrangler offset smoker. I look forward to firing it up for the first time on Sunday after our weekend in the mountains of western NC. This SMF forum rocks and I've met some really nice people. 

    There are some really nice encouragers here! 

    I look forward to my first brisket, my first pork butt, sausage. I've enjoyed all of the reading and the smoke is getting into my blood.

    This is going to be great. 

    Did I mention that the Wrangler is a heavy sucker!
  10. You think the smoke is in your blood now?? Just wait until AFTER your first brisket or butt or anything...then you'll be all about the NEXT one!!! Have a grrreat time in the mountains. :)
  11. HI JohnnyRockford,

    It's been a crazy last couple of weeks. I'm firing her up tomorrow. I added tuning plates and I bought and rubbed a small pork ham shank. I usually buy boston butts. I bought a small rack of back ribs and rubbed them, and get this: I bought a 2 lb piece of beef brisket. All of this is going on the Wrangler tomorrow.

    I hope to have some nice pics.

    Have a good one!

  12.  Ribs were nice and caramelized, flavor was too smoky. I didn't wrap soon enough.

     Small brisket in the foreground. 

    Backyard setup. I used some pecan, oak and hickory. I'm still learning!

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