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Discussion in 'Roll Call' started by razor1049, Apr 18, 2015.
Hello all new member here just got a new Weber kettle 22.5" hoping to learn alot from everyone here.
Welcome to the board! You can do a lot of different things with a Weber, you'll have fun.
Good evening and welcome to the forum, from cloudy day here in East Texas. Lots of great people with tons of information on just about everything.
Hello.. Name is Aaron not sure if I'm in the correct spot on this forum as this is the first time for me.. So couple of months ago someone gave me a old worn out smoker.. I did my best with it and decided to purchase a new wrangler smoker. I have already seasoned it and tomorrow I'm smoking pork butt and some country style ribs. I'm having a issue with controlling temp.. In order to achieve thin blue smoke having to open hot box all the way and the exhaust and then naturally my temp shoots way up and when I choke it down think nasty smoke comes out.. Any tips would be greatly appreciated.. And again sorry if I'm in the wrong section for this question.
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...