Over under all the meat!

Discussion in 'Roll Call' started by smokingweasel, Aug 13, 2016.

  1. smokingweasel

    smokingweasel Fire Starter

    I live in mobile Alabama. Been smoking meats for a few years. I started out with each cut of pork trying to figure out to cook each correctly and then went on to chicken and beef. I was doing all this on a Walmart special and putting everything offset from the fire with a water pan above the fire. Using oak and mesquite most of the time. Seeing as these cheap grills temperature holds were very very quick to change I was always tending the grill which I think got me pretty good and understanding what was supposed to be happening to get a good cook. Well......after 3 years the Walmart special died....which I was sad about until my bros surprised me on my 30'th birthday with an old country over under smoker. Now im back in business doing what I love for friends and family and coworkers.
  2. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Welcome to SMF!  Looking forward to your contributions here.

  3. smokinal

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

    [​IMG]  to SMF!

    Glad to have you aboard!

  4. [​IMG]   Good evening and welcome to the forum, from a much needed rainy day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.


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