Sharkman1021 Thread

Discussion in 'Roll Call' started by sharkman1021, Nov 9, 2014.

  1. Hello all,

    I'm new to the forum and wanted introduce myself.  I live in The Woodlands, TX, but grew up in NC/VA so my BBQ preference is more western NC,with a little TX flair.  I've been smoking meat for about 14 years now, and have been through about three smokers, and a few charcoal and gas grills.  I've had  Brinkman smokers, offset firebox types, Webber Kettle Grills, adjustable grate charcoal grills, which I still use as my current smoker, and my Huntington Rebel 460 Gas Grill.  My plan is to build a brick BBQ in my back yard.  I want to incorporate a grill that is wood burning or charcoal, and a vertical smoker.  I have to start curing meat, and sausage, make hams, and so on.  So I want something where I can regulate the temp for cool/cold smoking, or normal smoking.  I also make my own spice rubs, grinder my own meat, and try to do as much from scratch as I can.  I look forward to participating in the forum

    Happy Smokin,

  2. 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.
  3. Thanks For the advice David
  4. [​IMG]   Good morning and welcome to the forum, from a cloudy and Cold  day in East Texas. Lots of great people with tons of                    information on just about  everything 


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