Discussion in 'Roll Call' started by fsenseman, Apr 4, 2008.

  1. fsenseman

    fsenseman Newbie

    Greetings all,

    My name is Fleet, I hail from Florida. I've been grilling for a long time, but am just now getting interested in the fine art of smoking. Anyway, just wanted to introduce myself. I'll probably just lurk for awhile, pick up the tips..... My wife says I'm goofy, but she doesn't complain much about the food :)

    Kind regards,
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome to the forum Fleet! Glad to have you aboard.[​IMG]
  3. richtee

    richtee Smoking Guru OTBS Member

    All our wives say we're goofy. IF they are being cordial. Sometimes I get stronger adjectives.

    Welcome Goofy... yer in good company :{)
  4. k5yac

    k5yac Smoking Fanatic SMF Premier Member

    Welcome to SMF!
  5. mikejerky

    mikejerky Newbie SMF Premier Member

    My wife wishes I would have found a cheaper hobby.
  6. fsenseman

    fsenseman Newbie

    Well thank you all for the warm welcome (slow cooking is the way, is it not ) [​IMG]

    My wife was skeptical when I pointed out the $8,500 trailerable Brinkmann smoker/grill. Hehe. When I tell her I can probably find pointers here on how to get it cheaper I'm sure she'll be much happier..... :) Seriously though I have a couple of questions. I emailed the site owner (Jeff, I believe) before finding the forum so I'll ask them here:

    This site recommends the Taylor meat thermometer for smoking. I've smoked chickens before and haven't needed a thermometer but ribs have always been something I've avoided. If I were to get a thermometer, how do you use them? Where in the ribs do you place them? And does it just hang out outside the smoker? Sorry if I sound like a newbie, but I am. I love ribs, but I haven't a clue on how to smoke them. Grilling attempts with ribs have just been a lesson in humility.

    Kind regards,
  7. kookie

    kookie Master of the Pit OTBS Member

    Welcome to the smf..............Glad to have you here...............
  8. short one

    short one Smoking Fanatic OTBS Member

    Welcome to SMF, and check out the "How to" articles on the left side of the page. Esp; 5-day e-course, 3-2-1 rib method, and the time and temp chart. Hope you enjoy your stay and keep asking questions, we can't help you if we don't know where you have a problem.
  9. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Welcome aboard.!!

    Are you an FS member by chance?
  10. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Fleey welcome to smf!!! If your wife thinks you are goofy now what till ya become addicted!!!!!!!!!!!!
  11. fsenseman

    fsenseman Newbie

    Well, I don't know the FS acronym so probably not. And thanks for the welcome!!!

    Kind Regards,
    Fleet Senseman (FS in my own personal way [​IMG])
  12. fatback joe

    fatback joe Master of the Pit OTBS Member

    Welcome to the forum.

    What part of Florida are you in?
  13. fsenseman

    fsenseman Newbie

    Sarasota/Bradenton area.
  14. richtee

    richtee Smoking Guru OTBS Member

    Hate to break the news...but therms and ribs don't really work. Not enough meat thickness to get a reliable read. Check the 3-2-1 method and practice. Sigh... best I can offer.
  15. fsenseman

    fsenseman Newbie

    Thanks, at least I'm not sitting out there trying to do the impossible :)
  16. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Thanks for joining us at the SMF. Your wife is like many folks including myself... we harp about the food but we leave a clean plate.
  17. fsenseman

    fsenseman Newbie

    I'm doing the 3-2-1 method as I type this. I'm doing baby back ribs and I had a hell of a time getting the membrane off the first rack. Course, that's cause it was already gone. I looked at the other racks and immediately saw what to do. Kind of hard to pull them off when they're not there in the first place. [​IMG] First time ever attempting ribs, I've got my chickens down pretty pat. But it's time to broaden the horizons!!! Thanks again to all for the nice welcome and advice, I hope to be a regular here.

    Kind Regards,
  18. fsenseman

    fsenseman Newbie

    Help. I'm in the last stage of 3-2-1 and they ain't falling off the bone. Cooked the baby backs about 2 1/2 hours in stage 1. 2 hours in stage 2. Do I need to cook them longer?

    Kind Regards,
    Goofy Fleet

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