Hello from an Okie

Discussion in 'Roll Call' started by czechm8, Jun 2, 2011.

  1. I posted this in the "How did you start Smokin' Meat" thread on the General Discussion board, but it was suggested I add it here to say hello to everyone.

    Well, I’m new to the forum and just discovered this site today…  Glad to be here.

    Here’s my story.  I started doing my own grilling after getting married in 2000.  Was exclusively a propane guy for ease of use, quicker grilling time, etc.  I built my first house in 2004 and my Dad bought me a mean stainless steel propane grill, so the streak continued…

    Fast forward to 2007… now recently divorced and looking for new ways to rebuild my life as a single man on a new path.  I definitely turned to grilling.  I spent a lot of time in my back yard grilling, listening to music, drinking some good booze, and just learning how to enjoy spending time alone for the first time in my adult life.  But, at this point it was still just throwing burgers/steaks/chicken breasts on the propane grill.

    Then 2009 got here and things changed for me… I met Nicole… She’s the quintessential Okie like me.  She loves OU football and her favorite food on the entire planet is smoked brisket.  She’s also 12 years younger than me and beautiful, so the time we spent dating was most definitely the proverbial “feather in my cap.”  :)

    We dated only briefly, but have remained what can only be described as best friends.  We spend more time together now than we did when we were in dating mode.  While the situation isn’t typical, she has definitely been a God-send for me as she has been invaluable in helping me recover my life following my divorce (as the divorced peeps on here can attest isn’t a joy ride).

    But, the first thing she helped progress was that since meeting we have dedicated ourselves to tailgating at all the OU home football games.  In designing our tailgating experience, I made the very crucial decision to turn to charcoal grilling.  As y’all know, this is a huge step. Lol.  It takes merely one time using the charcoal to realize that I have wasted the better part of 10 years and innumerable cuts of meat previous to that moment.

    The second thing Nicole did was light my fire for smoking.  Being that her favorite food is smoked brisket, it seemed not only appropriate, but mandatory that I learn how to smoke meats.

    I started with a Brinkman smoke and grill last summer and have done about 10 briskets to date.  And while it was a good place to start, I felt very early on that it wasn’t quite what I was looking for when it came to the true bbq experience.  Just last night I bought my first Weber Kettle (22.5) and I also have a Smokenator on the way from Amazon.  I think eventually I will get an offset box smoker, but right now I’m still just trying to get my sea legs, as it were.

    But, a day spent in the backyard smoking meats is quickly becoming one of my favorite things…  For me it’s time to relax, reflect, and accomplish.  BBQ has as much to do with my outlook on life and the blessings that I have in my life now as it ever has to do with dinner.

    That is how I came to start smoking meats AND why it’s such an enjoyable and important thing to me.

    I am glad to have found this site and I look forward to sharing my experiences with y’all.
     
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl

  3.  Thanks Craig... There's a lot of great info here on the board so I'm getting into it... but there is A LOT to go through. lol
     
  4. raptor700

    raptor700 Master of the Pit OTBS Member

    Welcome to SMF glad you joined us.

    Also glad things are better for ya now.

    Fire up the Weber™ and give us some Qview  [​IMG]
     
  5. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Great story! You'll be a nice addition. One thing to remember is DON'T FORGET THE QVIEW!!
     
  6. 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
     


    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. Sign up for Jeff's 5-Day eCourse.  Click Here
    13. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.

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

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

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Welcome M8 !

    Good to have you join us!

    Bear
     
  9. austinl

    austinl Smoking Fanatic

    Hey good to see another Okie.  I grew up in Norman and live in MWC now.
     
  10. africanmeat

    africanmeat Master of the Pit OTBS Member

    Welcome to SMF  I am glad you joint us

    You are in the right place the folks here are help full and knowledgeable

    Don’t forget the Qview  
     
  11. smokinal

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

    [​IMG]    Glad to have you with us!
     

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