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Dogman, glad to be on board!

post #1 of 6
Thread Starter 

I'm a western Pa. foodie who has been cookin with smoke for 25 years. My current rig is a green egg, but I've used several homemade rigs and contraptions over the years. At 55 I still have way too many bad habbits, like dirt bikes, quads, guitars, beer....but what the heck, lifes short ! I'm self employed as a bathroom remodeler operating my buisiness "The Bathroom Company". I've been using my wife and three kids as my official taste testers,( as well as a few choice neighbors ) to refine my recipes. I'm looking forward to following this web site and sharing ideas with people who enjoy filling the valley with hardwood smoke as much as I do!!

post #2 of 6
Well howdy dogman.... welcome to SMF... its a great forum and im sure you csn learn more and for sure share some of your experience. .. welcome abaord again
Mike
post #3 of 6

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions Post it
and you will probably get 10 replies with 11 different answers. That is because their
are so many different ways to make great Q We all have our own taste.

Happy smoken.

David

post #4 of 6

Welcome to the forums!  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly and knowledgeable folks who really enjoy helping one another.  Just holler when you need anything, and someone here will have the answer.

 

Red

post #5 of 6

welcome1.gifto SMF!  We are so glad you joined us! Would you mind updating your profile to show the other SMF members where you are located?  Might meet a few neighbors!

 

You might want to check out Jeff's Free 5 day E-Course, it has great information to use no matter your skill level!

 

We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

 

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 and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per Jeff. Not that you have done anything wrong....just a little bit of FYI for new members!

 

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

 

Kat

post #6 of 6
Thread Starter 

Thanx all for the welcomes! My exact location, (Where I call home,) is Elizabeth Pa. Its about 12 miles south of Pgh.Elizabeth is exactly where Rt 51 crosses the Mongahela river.My last smoke adventure was last Sunday. I was returning from the finger lakes region up In central New York (an absolutely wonderful area) where my wife and I went for a little micro vacation, and stopped at a place called Leper Market in Leper Pa They have a little butcher shop on site so I bought these center cut, bone in chops that were close to an inch thick. I evood + dry rubbed em, and stuck em in the egg at 150 and was carefull not to let the temp pass 190 for about 3 hrs. I tossed a couple of dry apple chunks on the lump charcoal, shut the bottom draught down to almost nothing and opened the top up.The results were moist, soft chops that were completely done. Maybe a touch over smoked, but only a touch. Next time I'll cut back off on the apple and close the top down a little to try to correct this. I finished them on my gas grill to crispy up the corners a little. Good Pork!!

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