Discussion in 'Roll Call' started by tonykarter, May 20, 2016.

  1. Howdy everyone from The Big Thicket region in Texas.  I've died and gone to heaven.  A meat smoking forum?!  Get outa' here!  I foresee even more productive time squandered in my near future.  Been smoking meat for almost a half century, mostly wrong.  For all of my past effort I'm just still master smoker larvae at this point, hope to pupate and hatch into grillmaster status with your kind guidance.  East Texas style here:  Red Oak, Hickory or Pecan...or combinations thereof.  Please do my family's taste buds a favor and save me from myself...
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to the forum Tony!

    Glad to have you join us.

    I use red oak, hickory, & pecan too.

    Matter of fact I just brought a load of it home yesterday.

    Last edited: May 20, 2016
  3. joe black

    joe black Master of the Pit OTBS Member

    Welcome from SC. It's good to have you here.
  4. Welcome from PA! So, lets ask the most important question. If you say that everything goes wrong, what specifically does that mean? Is it taste, food getting burned, smoker temps? Not trying to be intrusive, just trying to get to the source of what seems to be happenimg that your family's tastebuds are asking for help. Lol.
  5. Not really wrong I guess.  Mainly just consistent quality.  If I had to guess it would be due to temperature control, and of course varying meat quality.  I have already learned quite a bit on here that should help me in my efforts.  I am watching the weekly specials for a brisket deal.  Seems like they should have one right before Memorial Day.

Share This Page