Newbie from NorCal

[synergicity]

And, by NorCal, I don't mean Central California, like San Fran or Sac. I'm way up there, deep in the Emerald Triangle. I've been lurking on the Ring for a month or so now, and just made my first post in the General BBQ forum,

http://www.thesmokering.com/forum/viewtopic.php?p=88520#88520,

so I figured it was time to say hello.

After trying, somewhat successfully, to use my weber gas grill to cook low and slow with smoke (chips in a metal box or in foil) I added a Traeger to my patio. There are lots more details in the post above, but I am having a lot of fun with it.

I did want to say thank you to the Ring. I have learned so much from all of you and will continue to do so, I am sure. You all rock!

[Markbb]

to the ring and post often!!

[Rub N Smoke]

Welcome to The Ring!! Glad to have you here!! Happy Q-ing!!
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Cookin' Wit' A Little Spit Aint Yo' MaMas Barbecue!!
My Toys Are:
Trailered Competition Pit
4320/ Tejas Cooker
My 7 year old Daughters E-Z Bake Oven (only in Emergencies)
Check out: www.myspace.com/cookinwitalittlespit

[Smoke Daddy]

Welcome!
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Low and slow that is the tempo!

Homemade horizontal offset
Kingsford kettle
professional warming oven converted to bradley biscuit burner (current project)

[Smoke Fiend 24/7]

Welcome to the Ring and enjoy. Good Times Bbq

[synergicity]

Thanks everyone! I just finished smoking an 8.5 lb pork loin and 20 abts. I brined the loin for 12 hours then rubbed it with my butt rub (I love saying that) and let it sit for 5 hours. Then smoke with mesquite at 225 for 3 hours. Took off at 160 and foiled for 2 hours (dinner was later than I hoped). Sliced it up and the house went wild. Moist and tasty and good smoke flavor.

Sorry no pics, but again, all my good results are due to things I learned here. Thank you again.

[mutha chicken bbq]

Wecome~!