Southeastern Oklahoma here.

Discussion in 'Roll Call' started by oklasmoker, Jan 2, 2015.

  1. Got a new smoker for Christmas and wanting to learn tips. Pretty good at baby back, trying out spiral cut and country cured hams now.
  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...

    Nice smoker. Spend a little time learning what it likes and you will be money ahead.
    Happy smoken.
  3. [​IMG]   Good evening and welcome to the forum, from another cloudy, rainy and cold day here in East Texas. Lots of great people with tons of information on just about  everything.

    Nice looking smoker congrats

  4. Cooked for 5 hours at 250-280. Internal came out around 150. Didn't soak in water long enough. Pretty salty. Lesson learned.
  5. wolfman1955

    wolfman1955 Master of the Pit

    Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to something you put on a plate to eat then someone here has probably done it then smoked it.

    Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with their opinion on the subject.

    Always remember the only dumb question is the one you don’t ask!!
    GO BUCKS!!
    Keep Smokin!!!
  6. Trying brisket today. Temp stayed around 250. Started at 8:20 pulled off at 2:00 to rest for an hour. Internal 190 when checked during rest period.
  7. Ummmmm    Looks good


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