Ready to Roll

Discussion in 'Roll Call' started by mtmcbr, Nov 24, 2014.

  1. mtmcbr

    mtmcbr Newbie

    Hey guys & gals! Little introduction of myself, Mike in Topeka, KS. I am a mechanic at a hometown bowling alley, married, no kids yet{ in the works ;) }. I am a Kansas State University & Kansas City Sports nut and  also happen to be passionate about good food. I got into smoking meat myself about a year ago and have since lurked on these boards reading about recipes, smoking methods, types of smokers, mods, and all the other good stuff. Finally I couldn't stand it any longer and I got myself a cheap offset to get started. I took the simplest of the mods and made a smoker that turns out pretty darn good food, at least according to those who I've feed. Just recently I have dove into the world of electric smokers as the weather is getting cold here and I don't wan to freeze while tending the firebox. So I decided to join the forum and hopefully learn even more great stuff about my MES. I look forward to "meating" all of you!
     
  2. [​IMG]   Good morning and welcome to the forum, from a sunny and cool day in East Texas. Lots of great people with tons of information on just about  everything 

    Gary
     
  3. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
    David
     
  4. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

    Glad you finally joined up! Can't wait to see your q-view!
     

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