Hello from Alberta, Canada

Discussion in 'Roll Call' started by jacobin, Jul 3, 2013.

  1. Just wanted to say hi.

    I am new to the forum and smoking. Spent two weeks down in Texas in May, and that kind of sealed the deal for me!!

    I bought a Bradley 4 rack original, and added an Auberins digital controller. So far I have smoked sausages, hard-boiled eggs, chicken, salmon, and new york striploin. So far everything has turned out great and delicious, but I think I can make it better with time and experience. I am just waiting to try out brisket and some pulled pork.

    Looking forward to asking a lot of questions, and hoping to get a lot of information from everyone here.

  2. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Welcome fellow Canadian. I just started smoking last fall and wasn't having a lot of success until I found this forum. You can find so much information by using the search function to get to great posts on just about anything. The experienced members have been great at giving advice and answering questions. I'm sure you will enjoy the forum as much as I have.

  3. Hey there. I just joined SMF as well and want to say Greetings! Love Banff, Lake Louise, Toronto, Vancouver... on to smoking. I've BBQ'd for years, but never did it the "right" way. Primarily tri-tip, brisket, prime rib, turkey, chicken, links, now I'm in a ribs mood and really want to get that done the right way - tender, but not fall of the bone soft. Love to smoke salmon and would ask you to share prep and rub/marinade techniques. Best wishes.

  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I am pretty new to smoking too so I won't give too much advice. However, I have made ribs using the 3-2-1 technique for spareribs and the 2-2-1 for back ribs. If you do a search on it, you will get some great threads with advice and tips from some who really know what they are doing. The ribs I've made this way are the best I've ever made.

  5. Thanks Disco, I've read a little about the 3-2-1 method and will follow your lead and do more research on it and the 2-2-1 which I'm not familiar with. Excellent. Thanks.
  6. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to the forums, Patrick!  Glad you've joined us.  You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food!  There are lots of friendly and knowledgeable folks here who really enjoy helping one another.  Just ask any time you need help and you'll get plenty!

  7. s2k9k

    s2k9k AMNPS Test Group

    Hi Patrick! to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 900,000 posts describing it!

    The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

    We have an Articles section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

    You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!
  8. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]to SMF!  We are so glad you joined us! Happy July 4th! [​IMG]

    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. Rule #11......"Off Site Links are not allowed here at SMF" is something new. There are other simple guidelines for all of us to remember as we interact here.

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

  9. Hey Disco,

    Thanks for the welcome. What side of the Rockies you on? Happen to do any smoking over the long weekend?

    I put on some coho and chinook that I caught off the Queen Charlotte's last summer and a new york strip roast, that turned out fantastic, the fish was a little drier than I hoped, but next time I am going to try a longer brine soak and see what that does.

    My only wish was that I started to do this years ago.

    Last edited: Jul 4, 2013
  10. Hey JonkaToy,

    Thanks for the welcome. I got to ask what the 'right' way is, just so that I can figure out if that's what I am doing or not? My salmon making at the moment is still very basic and I am trying to get it figured out, made some this past weekend, but it turned out a little drier than I wanted, so I am still testing. But I write everything down like an OCD person so when I get the recipe a little more figured out I will let you know. Have you ever tried candied salmon?

    What kind of smoker are you running?

  11. Hi Red,

    Really happy to be here and can't wait to start picking peoples brains about stuff and learning and eating as I go. I also see you are an OTBS member, one day I hope to figure out what this means, but I believe you might have the answers to the questions! ;)

  12. Hey Dave,

    Just signed up to the course, thanks for letting me know about it. Already started to go through things in the Articles section, wow I have a lot to learn!

    Thanks for the welcome, I look forward to being on the forum alot, and hoping it is a nice relaxing place to hang out and talk BBQ.

  13. Hi Kat,

    Happy July 4th to you, being a Canadian, we celebrate July 1, this is our Canada Day. Hope the weather is great for you in Madison and the celebration goes into the wee hours of the night! You cooking anything special?

    I read through the terms of service, and everything seems real straight forward and easy to understand. And I look forward to being  member here for a very long time.

  14. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I live on the BC side. I am a few km away from Cranbrook.

    Being retired, I don't get long weekends anymore. I have some buckboard bacon curing in the fridge but the last thing that actually hit the smoker was my spatchcocked chicken with an Island sauce on June 29. I posted it under http://www.smokingmeatforums.com/t/143921/spatchcocked-island-chicken.

    I am very jealous of your salmon. It has to be a special occassion for me to pay for a nice piece of salmon. I'm sure it was great.

  15. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Hi Patrick,

     [​IMG]  to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge.

    One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and its basically the [​IMG]!!!

    So, don't just talk about your food, show it!  Otherwise you may get a gentle reminder, like this...

    [​IMG]   or this...[​IMG]

    Good Luck and Get Smokin'


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