New from DFW

Discussion in 'Roll Call' started by drac, Aug 6, 2016.

  1. drac

    drac Newbie

    Hello all,

    Between smokers right now but hope to be back into smoking in the near future. 

    My background in cooking is a specialty in pastries and candy making.  This leads to a very exacting mind set.  While I can do the "little of this" and "a pinch of that" cooking well enough it isn't my favorite.  I was doing my research a few years ago and noticed that smoking/curing shared a lot of the chemistry approach I like.

    First smoker was a digital Bradley 4 shelf.  Like it a lot for the small amount I made for our house.  Wore it out and picked up a bad Master smoker unit that didn't work worth beans. 

    Was looking into getting a 6 shelf Bradley but while going through Pintrest I saw a couple home built cedar smokers that caught my eye and lead me here.

    My favorite smoking is anything related to the pig.  Not a huge brisket fan but go gaga over home smoked bacon and butt.

  2. smokinal

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

    Hi Drac!

    [​IMG]   to SMF!

    Glad to have you aboard!

  3. Tell me it ain't so     From Texas and not a Brisket Fan ???    anyway

    [​IMG]   Good morning and welcome to the forum, from a hot day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

  4. drac

    drac Newbie

    My first real exposure to BBQ that wasn't grilled (that what thought BBQ was up north as a kid) hamburgers or hotdogs was when I moved to KCMO.

    I do like well done brisket just that most brisket that I run into is dry.  I know a lot of people like it like that but me not so much.  So far the best brisket I've had was at a little place outside of Dublin.  Brisket was tender enough to cut with a fork but still as juicy as a grilled meat with great flavor.

  5. octane2009

    octane2009 Newbie

  6. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member


    Hang around here a while, before you know it, we'll have you smoking brisket that needs a drip tray when you slice it!

  7. I'm with CB on that  you can learn to cook a nice moist brisket.  I was going to Smoke one this weekend but we are supposed to be getting some much needed rain.

    My smoker is out in the elements .At least till fall then #2 son will build us a patio cover


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