Aloha from Hawaii

Discussion in 'Roll Call' started by ricardo0531, Sep 21, 2013.

  1. Hi everyone, I am Ricardo and I'm fairly new to the world of smoking meat.  I bought a used  Char-Broil offset smoker a while back and tore it apart and rebuilt it.  I have used it twice so far, both times doing beef ribs (being that some of my friends don't eat pork) and they came out great both times. You can see them in my avatar picture, but I call it beginners luck. But it's time for me to grow up and do bigger things like brisket, leg of lamb etc.  I plan on doing my first brisket Sunday and I came here to learn all that I could prior to cook day.  I am in the Air Force and have been for almost 13 years and I have loved almost every day of it.  I look forward to talking to all of you, and ESPECIALLY LEARNING FROM YOU ALL. Happy Cooking !!!!
  2. bamafan

    bamafan Smoking Fanatic OTBS Member

    Welcome Ricardo! Glad you joined us. It's a great place to learn There are a ton of good posts on brisket, just use the search bar. Retired USAF myself. Still work for them here at Eglin AFB. Thanks for everything you guys do!
  3. texas ray

    texas ray Smoke Blower

    This is a great site for learning and sharing.  If you haven't already, I encourage you to sign-up for Jeff''s 5-Day E-Course.  Brisket can be smoked using a basic salt, pepper, Worcestershire or with rubs, injecting and mopping depending on personal preference.  I smoke mine fat side up at 225 Deg smoker temp and bring the meat to an internal temp. of 180 then pull it off and double wrap it with a good heavy duty foil.  Afterward, I wrap it in a towel and place in an ice chest for about 2 hours.  Here is a good link to help you on your first Brisket --

    BTW:  I just placed a video on this site that should give you some ideas -

    Being retired Navy, I had some great times in Hawaii.  Thanks for your service.
    Last edited: Sep 21, 2013
  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Hello Ricardo, and welcome aboard!  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks here who really enjoy helping one another.  Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.

    And thank you for your service to our country!  [​IMG]

  5. kathrynn

    kathrynn Smoking Guru OTBS Member

    Welcome to SMF! We are so glad you joined us! Thank you so very much for your Service!

    We love to see pictures of what you are cooking (or what we call q-views here at SMF). To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

    If you didn't read the "Terms of Service" notes.....please do. There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per Jeff. Not that you have done anything wrong....just a little bit of FYI for new members!

    If you need any help roaming around the forums....just holler! Happy to help out!

    Last edited: Sep 21, 2013
  6. s2k9k

    s2k9k AMNPS Test Group

    Hi Ricardo! :welcome1: to SMF!!! We're happy you joined us! We have over 50,000 members now who just love to share what they know. You've come to the best place on the net to learn and share everything Q!!!

    Thank You for your Service! :pDT_Armataz_01_37:
  7. Thanks for the welcome everyone. I really appreciate it.  I will definitely post photos of my brisket, unless it turns out horrible.  Then I will just ask hundreds of questions for the next time.
  8. [​IMG]Hello, and Welcome from East Texas. This is a great site, lots of good information and great people.


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