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hey y'all

post #1 of 6
Thread Starter 
Hey y'all. My name is Jason. I live in fairhope Alabama. Across the bay from mobile in Baldwin county home of the best and prettiest sugar white sand beaches anywhere in the united states. I'm originally from Kansas city Missouri home of the best bbq in the world, man I miss Arthur bryants and gates bbq. I'm fairly new to smoking but not cooking our bbqing. I recently purchased a charbroil smoker with the firebox on the side. Was the biggest grill I could find with the firebox. Upon building the grill I read where you are supposed to season the grill for 2 hours before using it so I coated the grill in vegetable oil and loaded the turbid down with wood and three some hit charcoal on top shut the vents and left it for 2 hours. To my horror when I came back out the grill had become so hot that all the paint on the firebox had came off the grate the wood was sitting on was white hit and had twisted and became mangled had to throw it away. I was t totally disgusted and was wondering what have I gotten myself into. Since then I have made some really good Boston butts, drunk chicken, ribs and the best turkey I have ever put in my mouth. I swear I will never EVER roast another bird again. The biggest problem that I'm Having is getting the temp up in the hotbox and maintaining it. But last weekend I had 2 pork tenderloins that I had butterflies and marinated in Dales and buttermilk for 2 days. Then I stuffed the tenderloins with a mixture if cream cheese, jalapeno, brown sugar, and blackening season and wrapped the whole things in bacon and smoked for 7 hours....oh my lord everyone I fed that evening said it was the most tasty and most tenderloin they ever ate. I'm really starting to develop a passion for smoking and look forward to bringing some of my Kansas city recipes added with some deep southern flare and see what I can come up with. And advise for maintaining the heat or mods I can do to my grill to make it that much better or easier to smoke because I have to baby sit the grill entirely too much. Thanks in advance and happy smoking!
post #2 of 6
Thread Starter 
These are the tenderloins I was talking about. So good!!!!
post #3 of 6
Hi Jason! welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 45,000 members who just love to share their experience and over 900,000 posts describing it!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!
post #4 of 6

welcome1.gifto SMF!  We are so glad you joined us!


If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums. http://www.smokingmeatforums.com/a/terms-of-service


If you need any help roaming around the forums....just holler!  Happy to help out!



post #5 of 6

Welcome to SMF neighbor, Pensacola here. This is a great site and people are always willing to help with info/tips.

post #6 of 6

Welcome to the forums, Jason! Glad you've joined us. You've found a great place to learn and share ideas on our favorite pastime...grilling and smoking great food! There are lots of friendly and knowledgeable people here who really enjoy helping one another. Just ask when you need help and you'll get plenty.


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