New to the forum

Discussion in 'Roll Call' started by coachcrawfish, Jun 3, 2007.

  1. I was informed about this little jewel by a fellow coach the other day. I have been smoking for quite some time in my 31 years. By far, no expert. I have already learned alot just by reading through some of the pages.
    I use an Oklahoma Joe smoker (heavy guage steel) with the side fire box. Love smoking prok shoulder, ribs, brisket, and chicken. I haven't tried the fatty yet, but hear they are awesome. Sometimes I even smoke on my Weber.
     
  2. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    welcome to smf coach. lotsa good folks here.
     
  3. thanks for the welcome. what a wealth of info.
     
  4. wvsmokeman

    wvsmokeman Smoking Fanatic OTBS Member

    Welcome to the SMF coach!! Sounds like you will fit right in here! You have got to try a fattie!!
     
  5. definitely will, probably next weekend.
     
  6. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Welcome coach! You are gonna love it here!
     
  7. chris_harper

    chris_harper Master of the Pit OTBS Member

    welcome to smf, from a fellow central texan. where in tx are you?
     
  8. Hey coach........welcome from East Texas (Longview). Good ta have ya.[​IMG]
     
  9. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Welcome to SMF. coach and a big hello from Canada eh ! [​IMG]
     
  10. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    Welcome to the forum Coach from a retired teacher and coach in WV. Nice to see you here. Enjoy yourself, have fun, share your adventures, ask questions or just draw from the wealth of knowledge place here by some mighty friendly folks.
     
  11. deejaydebi

    deejaydebi Smoking Guru

    Welcome Coach -

    There's always something new to learn here if you have any questions ask if not maybe we'll be asking you ...
     
  12. Chris...right down the road in Bulldawg land. Thanks for all the welcomes. Just got through cleaning the ashes out of the pit from smoking ribs and chicken Friday. Tried the 3-2-1 rib method. Pretty dang good. Very similar to what I have always done.
     

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