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Greetings from South Florida

post #1 of 8
Thread Starter 

I've posted a couple of times but just now getting around to posting here, been too busy staring at all the qviews :). I am a native floridian born to a couple of native new yorkers. I grew up with a taste for both northern and southern food. My grandfather was a butcher in New York and my father was a chef for many years and now manage's the meat department at a local grocery store. Although i did not follow either in their trade i try to learn from them every chance i can get.


Up until recently i never knew what BBQ really was, i grew up in a place that any piece of meat slathered in a "BBQ Sauce" was considered BBQ. That changed once i made a visit to TN and ate at . That was my first taste of smoked meat and real BBQ. Since then its peaked my interest and I've sought out local places that smoke low and slow, but haven't had much luck and turned to researching smokers to do it myself.


My dad bought me a little charcoal vertical water smoker but i was highly dissappointed in its build quality and quickly returned it. Thanks to this site I've learned a lot and due to price almost settled on a WSM but recent developments (read wife allowing me to spend more) I have set my eyes on a Lang 36.


I am still several months out from purchasing (waiting on tax return) but i still check the site every night and salivate over the pics that all of you post. Hopefully I will join in that fun soon.




post #2 of 8

welcome1.gif   Glad to have you with us!

post #3 of 8

Welcome Ryan! 


From another native S. Floridian.

post #4 of 8


This site has tons of info.

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

Ask questions and use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!

      Make bacon the easy way!!


post #5 of 8

Welcome to SMF Ryan.


A great place with even greater people.

post #6 of 8

welcome    what part of south fla you in    i know a real good real bbq place  down here   (my house)  


welcome nuthouse_crop.jpg

post #7 of 8


post #8 of 8

Barbecue has many definitions, and my take on it is, if I want to "smoke" something I use my GOSM to add smoke flavor, if I want true barbecue I will use my stickburner and my goal here isn't to infuse smoke but rather cook low and slow using hardwood.

Barbecue purist will preburn their wood and cook only using the hardwood coals.

A lot of times we tend to use these interchangeably





000smf new members welcome.jpg

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