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    #1

    Howdy from SATX...

    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.
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    #2
    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.

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      #3
      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....

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        #4
        Hey there Thoey! Nice to meet you.

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          #5
          Originally posted by THoey1963 View Post
          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.

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            #6
            Originally posted by Pit Boss View Post


            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).

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              #7
              Originally posted by bocefuss View Post


              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.

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                #8
                Originally posted by Pit Boss View Post

                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.

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