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Sleepless in St. Louis

post #1 of 7
Thread Starter 

Hello SMF,


I have been perusing these forums for a month or two now picking up helpful tidbits here and there, but had not yet posted.  I woke up at 4 this morning to start a pork shoulder for my Labor Day festivities and decided it was the perfect time to introduce myself.  I reside in the suburban wasteland just west of St. Louis, MO.  Teaching science occupies my days so smoking is as much science experiment as cooking for me, particularly the mysterious "plateau" that happens to larger cuts.  


My grill is a hand-me-down Brinkmann Pitmaster Deluxe (I think this is discontinued now, making it a collectors item) offset.  I have fashioned a rudimentary deflector and baffle out of old baking sheets, lined both boxes with quarry tiles, dropped the stack down to grate level, and raised the charcoal grate to improve airflow.  More important than any of those is the supercharger (hairdryer I pilfered from my fiance).  These mods have helped considerably, but she is still an unwieldy beast.  Free, however, is my favorite kind of everything.


 Thus far my adventures have included:


8lb Turkey breast (see pic)- delicious with slaughterhouse brine

3 of the biggest pork steaks ever cut- delicious after a ridiculous amount of time

jerk chicken wings- good but needed more char on the outside and better heat.



Thanks for reading and enjoy your remaining holiday weekend,





post #2 of 7
Howdy trusty ! Welcome to SMF.. Good luck with the butt.... ad happy Labor day!
post #3 of 7
Hi Andy! 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 1,000,000 posts describing it! Yea that’s right over 1,000,000!

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!

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 7
Welcome to the forums, Andy! This is the best place I know for sharing ideas on smoking, grilling, curing, etc. There are plenty of friendly, knowledgeable folks who really enjoy helping one another. Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.

post #5 of 7

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


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!



post #6 of 7

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.


post #7 of 7
Thread Starter 

Thanks for the suggestion David.

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