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Permission to come aboard?

post #1 of 12
Thread Starter 

Hello to All,

My name is Randy, I'm 45 years old.  I am the executive chef and president of The Plantation on Sunnybrook and Plantation Creations Catering and Events located in the heart of the Blue Ridge Mountains, Roanoke, Virginia.


I'm happy that I found this place.  My pedigree is less than impressive.  I've worked in the foodservice industry my whole life, studying under awesome chefs and hiring some pretty good ones too.  I've honed my craft mainly from "knuckleheads" like me (chefs that are passionate and talented but not formally educated). It has served me well, I've fed 2 U.S. Presidents, a Princess, 1 future President (Sarah Palin), countless other celebrities and politicians.  The sphincter factor is always higher with people who know good food and I like that kind of pressure.


I've always loved smoked foods.  It is what probably got me into this career path. I am mainly self taught with an uncanny talent to make food taste great, but I love to learn and this place looks like it is chock full of knowledgeable knuckleheads.


I roll with several pieces of equipment. I use a little Cookshack 150 in the restaurant that used to be my only smoker.  If I had big events I would run it 2 weeks straight but it never let me down.  I've recently purchased a custom trailer smoker from Apex Industrial Equipment here locally that is a beast.  They don't have a website but as soon as it is finished I will post pics. I also do a lot of big outdoor events and I have 2 six foot Magicater propane grills that jam.


I'm looking forward to sharing knowledge with y'all.

post #2 of 12

welcome1.gif Can't wait to see some of your knucklehead concoctions. You will definitely learn stuff here. Great folks with a lot of talent.

post #3 of 12
Thread Starter 

This place is great. It seems very friendly, I can't believe I stumbled upon it by accident.  Its what I've been looking for.

post #4 of 12

Permission granted! Welcome aboard. Lookin forward to see some of your Q.

post #5 of 12

welcome1.gif   Glad to have you with us!

post #6 of 12

welcome-smiley.gif to SMF I am glad you joint us 

post #7 of 12
post #8 of 12

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. icon14.gif

post #9 of 12


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

Sign up for Jeff's 5-Day eCourse.  Click Here


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. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
  13. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

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

post #10 of 12

   Scoochdude,welcome to the Forumbiggrin.gif It's good to have another Chef in the house. I too have come up through the ranks by OJT! LOve to smoke too,and have parties as often as I can(when the Wife lets me). I have a number of units I use and am always wanting more(as everyone else).

   Keep in touch and let us know what's happeningicon14.gif.

   As for equipment,my favorite is my Tejas2040CC:


Betty 002.JPG


     This is "Flo" , and she's been a wonderful Smoker. Parties are my favorite pastime and having BIG ones, well that's even better!

     Here's how I like to load her up:


Betty 013.JPG



Betty 004.JPG


   The more the merrier;sitting with a friend,drinking nice cold refreshments and getting smoke all over my clothes(the smell).

Glad to m eet ya,and don't forget to...

post #11 of 12



hello and wecome aboard!

post #12 of 12

Hi Randy, sounds like you'll fit in well here.

               welcome1.gif to SMF

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