- Mar 24, 2013
- 7
- 10
Hello Forum,
New smoker here in Franklin, TN. I've been going through this site for the better part of 5 weeks now. It's been said before I'm sure but the amount of information on here is unbelievable so a HUGE thanks to any and all who have posted to this site. I spent weeks deciding on which smoker to get and what modifications I was going to do. I would like to point out that I would have never known to do any modifications had it not been for the folks here. I've got a Char Griller with SFB with the dryer vent chimney mod and the dampers removed between box and chanmber. First smoke was 2 whole chickens in the Slaughterhouse Brine one with a rub I found on here and one with just olive oil and salt and pepper. Both were great and I've got my fist butt on right now with another chicken about to go on. I was reviewing Jeff's finishing sauce so I thought I'd say hi and thanks to the forum!
New smoker here in Franklin, TN. I've been going through this site for the better part of 5 weeks now. It's been said before I'm sure but the amount of information on here is unbelievable so a HUGE thanks to any and all who have posted to this site. I spent weeks deciding on which smoker to get and what modifications I was going to do. I would like to point out that I would have never known to do any modifications had it not been for the folks here. I've got a Char Griller with SFB with the dryer vent chimney mod and the dampers removed between box and chanmber. First smoke was 2 whole chickens in the Slaughterhouse Brine one with a rub I found on here and one with just olive oil and salt and pepper. Both were great and I've got my fist butt on right now with another chicken about to go on. I was reviewing Jeff's finishing sauce so I thought I'd say hi and thanks to the forum!