Backyard in Milwaukee

Discussion in 'Roll Call' started by oldred, Jun 8, 2011.

  1. Hi there, Mike from Milwaukee.  I'm starting to get into smoking and grilling as my weekend hobby.  I find it incredibly satisfying and stress reducing to spend a day making something awesome for my family to enjoy.  I've lurked this website for a few months and can't thank everyone enough for the amazing tips that have improved my smoking and grillmanship exponentially!

    Here's a pic from last weekend: beer can chicken and drummies smoked for @ two and a half hours.  Working on temp control with my char broil 600 barrel shaped grill:


    They turned out great, but left room for experimentation with flavors.  Oh, and those are potato "bombs" on the bottom near the coals as best I could interpret them from the BBQ web boys.  Overall, it was successful but like I said...left room for some flavor play. 

    Anyway, looking forward to participating on the Smokingmeatforums!!
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Welcome!  Looks like a nice smoke there!  We would also love to see what we call the "Money Shot" -- a pic of the plated food(s) with the smoke ring.
  3. thebarbequeen

    thebarbequeen Smoking Fanatic

    Welcome! Looks like you're off to a very nice start!  There's more help in the forum than you can imagine; there really are no dumb questions, if you want any help or can't find something. Glad to have you here!  Cheers!
  4. africanmeat

    africanmeat Master of the Pit OTBS Member

  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]    Glad to have you with us!
  6. fpnmf

    fpnmf Smoking Guru OTBS Member

  7. [​IMG] You will learn so much here. Great folks that know there meat.

    I used to live on the East Side in the 80's. Went to MSOE  My daughter goes there now. What side of town you live on?
  8. rbranstner

    rbranstner Smoking Guru OTBS Member

    Welcome. I love those leg holders. I have used one a few times and also got one for my uncle for his birthday and he likes his as well.
  9. raptor700

    raptor700 Master of the Pit OTBS Member

    Hi Mike, Glad you joined us.

    Looks like you know what your doing.

    Can't wait to see more Qview from ya.

  10. roller

    roller Smoking Guru SMF Premier Member

    Welcome I am not much of a leg man but your set up looks real good.....Enjoy.
  11. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF
  12. beer-b-q

    beer-b-q Smoking Guru OTBS Member


    Welcome to SMF, Glad to have you with us.

    This is the place to learn, lots of good info and helpful friendly Members.

    Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.

    We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
    this is the place. 

    Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

    Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  

    Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.

    Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa

    Sign up for Jeff's 5-Day eCourse.   Click Here

    Tips For New Members.
    1. Go into your profile and Under Location put where you are.
    2. City & State or Area & State will do. This will help members when answering your questions.
    3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
    4. Do Not Post  your other questions and smokes in the Roll Call Forum.
    5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
    6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
    7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
    8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
    9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
    10. A good choice for a remote dual probe thermometer is the Maverick ET-732
    11. Remember, We Always Cook by Temperature and NOT BY TIME...
    12. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.

    13. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

    14. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...
  13. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. 

  14. Thanks everyone for the warm welcome!

    Alelover, I live on the South Side, but am very familliar with the East side as well.  [​IMG]
  15. I know the south side well. Used to go to Conihitos and Oakland Gyros all the time. Plus I drove a taxi for a year there. I used to know where everything was.

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