The Smokehause

Discussion in 'Roll Call' started by st pete smoker, Dec 28, 2013.

  1. I'm at a BBQ and these guys are talking about rubs and finishing sauces, what?  I've had grills in my day and yeah occasionally I'll get wild and put Montreal Seasoning on something.  That is when I realized I know very little about preparing meat and cooking it.  I've upgraded my black Weber 23" charcoal to a Jenn-Air gas grill with rotisserie and fridge.  My wife bought me a Masterbuilt 30" Smoker, I like to call it the Smokehause.

    The Masterbuilt has about an hour left on the preaseason.  I have the woodchips ready for the last 45 min.  Then it is off to a butcher I found downtown (but have been afraid to go inside until I have something respectable to cook with) and introduce myself!  

    I'm really glad I found this website and forum!
  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to the forums!  You'll find that this is a great place to share ideas on smoking, grilling, etc.  There are plenty of folks here who genuinely enjoy helping one another.  Looking forward to your input, and just ask when you need anything...someone here will surely have the answer.

  3. [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   



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