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Hello from Colorado!

post #1 of 8
Thread Starter 

Hello master smokers, newbie from Colorado here.  I'm a geek at its purest form an have always admired those that are king of the pit! 

 

For years I have done pretty well in the kitchen and behind the grill, so much so that my lovely wife of thirteen years rarely goes in there but that fine with me, I have a passion for it, and that's what it's all about. The one area I have always wanted to improve was smoking great meats, and it appears I have found the right place to make that happen!

 

Two years ago my wife bought me a Brinkman's Electric Smoker for my birthday. (The bullet style smoker from Home Depot $80). I fired it up several times over the last couple years, and I have even had moderate success.  Enough that I bought a buddy one for Xmas, and the two of us have done some decent ribs and a couple nice Turkeys (one of those turkeys for thanksgiving in the mountains in a blizzard!)

 

But I've never been truly satisfied, thinking I just needed to go out and purchase a "serious" smoker $$$, that was until yesterday . . .

 

I wanted a Fourth of July weekend of food no one would forget, and it has started like gangbusters thanks to what you folks have provided on this site!!!

 

Now my smoker is cheapo, and there is no doubt that I will upgrade when I can, but I studied many many posts here, and downloaded Jeff's e-tutorial (big thanks to Jeff and a great way to introduce a newb like me to the complex art that is smokin) and then I dove into recipes, stories, and advice from you guys and turned out the single best batch of Baby Back Ribs I ever have.

 

I did six racks of them, using JJ's' rib rub, Billbos BBQ sauce, and a 3-1 apple juice and home made Mead mixture for a spritz.  I learned yesterday that I had been doing everything wrong before; from not monitoring the smokers temp, to leaving ribs in for far to long. I used the 2-2-1 method yesterday, and the meat was perfect. Fell apart and melted in your mouth. Your advice here made me a super stud as my guests bowed down . . . Not really, but everyone was crazy excited about them, leaving me with zero left overs.

 

I even found time to make 45 Smoked Jalapeño poppers wrapped in bacon and stuffed with Ancho chili jam and cream cheese. Pretty sweet.

 

So before my Qview, I will just say thanks.  Thanks to a community that shares advice, recipes, and a place for a newbie to learn and enjoy the world of smokin.  Next up for me . . . Two 8 lb pork butts, smoked baked beans, and smoked Mac and Cheese, that's Saturdays event!

 

Thanks all,

Brian

 

Below is my Qview.  Now I had like 15 people over, and I went to take a snapshot of the ribs finished, and by the time i got a chance, THEY WERE GONE! so i have no finished shot for youicon_sad.gif  but next time I will certainly get!

 

 

My smoker (be gentle, its my first one:) I modified it slightly by adding the thermometer. 

 

 Ribs loaded!

 

Ancho Chili and cream cheese mixture

 

Ready for bacon!

 

uh . . . yup!

 

uh  . . . YES!!!!

post #2 of 8
Hi Brian! welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 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!

We have an Articles section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

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!
post #3 of 8

welcome1.gif to 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. Rule #11......"Off Site Links are not allowed here at SMF" is something new. There are other simple guidelines for all of us to remember as we interact here.

 

If you need any help roaming around here in SMF....just give me a shout.  Happy to help any time!

 

Kat

post #4 of 8

Welcome, always room for more
 

post #5 of 8
Thread Starter 
Quote:
Originally Posted by boardpuller View Post

Welcome, always room for more
 

Thank you!

post #6 of 8

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

 

That's some nice looking qview...keep up the good work!

 

Red

post #7 of 8
Thread Starter 
Quote:
Originally Posted by SeenRed View Post

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



 



That's some nice looking qview...keep up the good work!



 



Red



Thanks Red!
post #8 of 8

Hi Brian!  Welcome to the SMF, the absolute BEST bbq site on the web!

 

If you need it, we got it, from technical advice to recipes and more!

 

I normally give a short sermon regarding the importance of Q-view to our members, but I see you have studied us long enough to understand this.

 

Great job on your q-view...not bad for a rookie.  You'll get the hang of it as you go.

 

Once again, welcome, we are super happy that you joined us...

 

Here is a rack of babybacks you can borrow since you didn't get a shot of yours...biggrin.gif

 

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