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rypress

rypress

Newbie
Original poster
May 9, 2011
4
10
San Francisco Bay Area
Hey Smokers!

I just finished my first post about smoking oysters and created a new profile - go check 'em out!

About me:

I'm 38 and live in the San Francisco Bay Area. I'm married and have three children - two girls and one boy. I work for Yahoo in Sunnyvale, California as a Visual Experience Designer on the Yahoo Connected TV product. I've done similar work for TiVo, MobiTV, XM Radio, Spint, AT&T, iPhone apps, etc.. Been doing this for about 13 years now. I love my job!

I enjoy:

Raising my children, spending time with the family camping, fishing, playing soccer, riding bikes, hiking, traveling...I also LOVE playing guitar as well as drums...jamming with my good friends! It goes without saying that I also really enjoy cooking and smoking foods.

I hope some of you will give my smoked oyster recipe a go. I've searched the forums and web for a recipe that comes close, but to no avail. I had no choice but to write my own. Be sure to let me know what you think should you give it a whirl. Any and all criticism is welcome too.

I smoke using the famous Little Chief brand smoker by Luhr Jenson. This was my grandpa's smoker. It's probably 30 years old and I inherited it when he passed away about ten years ago. He and I were best fishing buddies..taught me everything I know about fishing...He was the best! He taught me how to smoke (mostly fish) using this Lil' Chief when I was probably 8 or so...It's been going strong since. However, I do feel like I'm ready to upgrade to something slightly more sophisticated. Any suggestions?

2a5be04e_-2.jpg


Anyway, I'm looking forward to posting more to the forums as well as learning more from you guys. Until then...

Cheers!

-Ryan
 
Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!

Have a great day!!!

Craig
 
Welcome to SMF from the Sierra Mountain range. Nice intro and glad to have you here
 
Hello Rtan,

Welcome to the SMF. I'll be looking forward to your recipes, smokes, and Q too. Save the planet... it's the only one with Q.
 
 

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...
 
Welcome to SMF - always glad to have another Californian here
 
Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.
 
Welcome nice to have you here. I used to live in the Bay Area 20 yrs ago. Man I have put some wood chips thru one of those smokers...Mostly fish salt water...You will like it here.
 
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