Howdy from SATX...

[THoey1963]

Joined Pitmaster Club a couple weeks ago. Been reading this site for a couple of years. Saw a link on another site that advertised that you created this side of the board.

Been "smoking" on my gasser for a couple years and finally got a 22.5" WSM in late January. Love it. Have done everything from Salmon to Briskets on it. Smoke something at least once a week.

[Jerod Broussard]

Welcome!! You getting any rain?

Here in east Texas we are getting a little. We left SA back in the summer of 1990 before the heavens opened and flooded parts of that city.

[bocefuss]

Welcome THoey! I live up in Timberwood Park (281 up near Bulverde). Throwing chicken on the grill soon now the deck is fully in shade....

[Jon Solberg]

Hey there Thoey! Nice to meet you.

[David Parrish]

Joined Pitmaster Club a couple weeks ago. Been reading this site for a couple of years. Saw a link on another site that advertised that you created this side of the board.

Been "smoking" on my gasser for a couple years and finally got a 22.5" WSM in late January. Love it. Have done everything from Salmon to Briskets on it. Smoke something at least once a week.

Welcome Thoey! Be careful smoking fish. It will smell up your smoker something fierce and affect your other cooks.

[bocefuss]

Welcome Thoey! Be careful smoking fish. It will smell up your smoker something fierce and affect your other cooks.

Huh, I smoke salmon all the time and haven't noticed. Now, I am low temp smoking on an AmeriQue (electric).

[David Parrish]

Huh, I smoke salmon all the time and haven't noticed. Now, I am low temp smoking on an AmeriQue (electric).

Check out the Fish Oil Gets Into Everything paragraph.

[bocefuss]

Check out the Fish Oil Gets Into Everything paragraph.

Got it I line the bottom and wood chip roof below. Also, put a catch pan under the fish too. I 'bake out' the smoker after finishing every load for 3-4 hours.... 300F (max temp) and a few chunks of wood.