Hello from Central Mississippi!

[spoiledrotten]

I'm Randy and from MS. I love smokin’ and sippin'. I’m getting ready to start smokin’ the Thanksgiving turkey. I have two smokers; a Smoke Hollow which is a combination smoker with side fire box, gas grill, searing grill. I also have an electric smoker that I use at least once a week. I love smoking everything from hard boiled eggs to briskets. I'm in my 50's, have a great family and a good enough life that I won't complain. Who wants to listen (read) about that junk, anyway.

My interests are Jeeps, golf carts (customized one in my spare time), playing golf, smoking meats, making and drinking homemade wine.

Not sure if I left out anything but if you think I did, just let me know.

Looks like a great site and I'm looking forward to sharing and picking up some tips along the way.

Randy

[Swamp Donkeyz BBQ]

Welcome aboard!


Sent from my iPhone using Tapatalk

[limey]

Big Welcome, glad to have ya on board.

[ChileFarmer]

Morning Randy, welcome to the forum. CF

[tex_toby]

Welcome! You'll fit right in!

[Tex BBQ Dude]

Hi Randy, welcome

Rick

[spoiledrotten]

Thanks for all of the welcomes! So far I'm lovin this site! Good looking layout and very easy to navigate. My compliments to the admin.

[spoiledrotten]

My first benefit from this forum! I had been smoking with charcoal and adding flavor wood for the smoking, but after reading here that using wood all the way is better.... I found that it is, well.... better! I had been using a couple of bags of charcoal in the past to get an 8 hour smoke accomplished but when I smoked my Thanksgiving bird this past weekend, I cut some 5" round pear limbs into 8" - 10" lengths, debarked them and preheated on top of the fire box.
What a difference! It took about 7 pieces of the wood to accomplish my task. I had problems in the past keeping the temps up as well, but not with the wood. I put 2 or 3 pieces on at first and added one about every 30 - 45 mins. Kept the stack open and choked down the heat to keep the temp at around 260* - 280* the whole time. Cut down the smoking time from 5 hrs. to about 3.5 hrs. I also used pecan wood for some excellent flavor enhancer. Thanks again for the great info I've already gotten from this site. I can't wait to smoke something else this next weekend using the same technique.