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Glad to be here

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    Glad to be here

    Hello everyone
    Happy to have finally joined this site. As a Yankee from Ohio (please don't hold that against me), I am here to learn mostly and help if I can. I have been making bbq for around seven years or so with some pretty good results with a cheap offset cooker which, as Meathead has pointed out, has not always been the easiest to control. Thus, having read about it on this site, I have recently acquired a smokenator which I will soon use for the first time. For things like nuts, jerky, sausage and especially cold smoked cheese, I have a Bradley smoker with awesome results, but for brisket, pork shoulder etc., I use charcoal/wood. I came up with my user name from the fact that I make real maple syrup each early spring.

    Thanks for the opportunity to join this site. As you all know, bbq is different from other cooking because of the special effort, skills, knowledge, and especially the time involved, and that just makes it more satisfying. For me the best part is making others happy by giving them something delicious to eat that took more effort than something that took twenty minutes to throw together.

    FWelcome to the Pit Big Maple


      Welcome Big Maple! you got the mantra right... Love people, and cook them good food.


        smoking is a dedication. the fact that it takes so long means you're going to be so much more invested in it than just a burger. you don't have to be crazy to do it, but it helps!

        welcome aboard!


          Hey BM!



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