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Happy New Year's from Deep in the heart of Missouri

post #1 of 8
Thread Starter 

Hello all,

My name is Tom, I stumbled upon this site while looking up some info on smoking a brisket.  I've already had some great advice from folks here, so I'm sure this is going to be a regular haunt for me.

Not really new to smoking, grilling or BBQing, but also know that there is a lot that I don't know.  So, I'm very excited to pick some brains for wisdom.  Oh yeah, you know that line "there's no such thing as a stupid question"?  Pretty soon, I'll ask the exception that proves the rule.

The things I do well at are pulled pork, baby back ribs, and pork steaks.  Not a real fan of pork chops.  I'd be interested in learning how to master beef ribs and chicken.

I've had some success with turkey and brisket, but also have had some failures too.  One that has me in court next week for food poisoning.  (joke)

Have also worked up some interest in doing a beef clod from watching YouTube videos, but everyone I've talked to who has done one has advised against it.  So, if you have had some success with the clod, I'd like to hear from you.

About me: I am 50 years old.  I retired from the Army in 2008 after 26 years and moved back to my hometown (Jefferson City, MO).  I work as an emergency response planner now.  :-|

Coming up on 30 years of marriage, two grown kids, two awesome grandkids.  I like beer, the KC Chiefs, the St. Louis Cardinals, the St. Louis Blues, military stuff and am learning to play electric guitar.  Too bad the acid rock era is over.  I make some awesomely weird sounds on that thing...mostly by accident.

Anyway - glad to be here, hope to hear from you all and looking forward to learning a lot from you all. 

Take care and I wish you and yours a safe, happy and healthy 2014.

Tom

post #2 of 8

Tom

Welcome from another newby...

sounds like you have some good cooking experience

I have yet to find the piece of meat I was afraid to cook, we have a place near here that constantly serves smoked shoulder clod

would like to cook one my self some time. My biggest cook was 28 briskets on three pits at one time

I work for a living (on radio equipment) and cook for a hobby:icon_wink: 

post #3 of 8
Glad you joined us Tom, welcome1.gif from North Dakota!
post #4 of 8
Thread Starter 

Thanks Mossy Mo and Space Trucker (Deep Purple fan, are ya?)

28 briskets at one time?!?!  Wow.  I haven't even baked 28 biscuits at one time.  That is pretty awesome.  When you have some time, I'd like to hear the details.

Mossy Mo, I have a buddy that lives in SD and killed an elk recently.  Any experience with that?  I don't think that I have ever eaten elk.  Is it a good meat for smoking?

post #5 of 8

:welcome1: And thank you for Your service from another vet!!!!  Beer.gif  I like beer also as many of us do here on SMF

 

ELK is the bomb elk steak bathed in flour and salt and pepper is nothing better I would not smoke it unless they give you some burger to make snack sticks but as a first timer I would keep it for burgers or something then do sticks

 

Let us know how your brisket comes out and make sure you post pics

 

welcome again and thanks

 

A full smoker is a happy smoker

post #6 of 8
Thread Starter 

Hey Driedstick, thank you for your service too!  And thanks for the welcome.

It's not like I am going to run into any elk here in Missouri, but I was just wondering how it's cooked since my buddy bagged one.  Not sure what his plans are for it.  He's a Broncos fan and I'm a Chiefs fan, so when we talk, it is either about football or Army stuff.  Or beer.

I realize that on the Roll Call intro we were supposed to list what kind of smoker we have.  I have some brand of gas powered thing.  It's an upright rectangle.  Not very big.  It was a gift from my brother that replaced a gift from my Mom which was a bigger version of the same brand that never quite got to a good temp.  I use a 22.5 inch Weber for smoking too with some success.

What I would really like to have is an Oklahoma Joe's smoker.  I had a buddy at Fort Drum, NY who I smoked with right after we got back from Afghanistan.  He had his for 10 years and it was spotless.  He said he'd probably never buy another grill/smoker again.  I checked with him earlier this year and he said it is still going strong so that makes his Oklahoma Joe smoker 17 years old. 

I'd also be interested in buying a custom made barrel smoker.  A woman I went to high school with is married to a guy who is a competition level BBQer/Smoker.  He has one helluva rig that he built.  Uses wood exclusively and fires it up with a propane blow torch that he made.  Some of the best damn ribs I have ever tasted...and I'm pretty partial to mine.

Any experience with electric smokers?  I know a few guys at my level of experience who have them and swear by them.

Take care,
Tom

post #7 of 8
Welcome! from another new guy in Kansas City.

I have an Oklahoma Joes, and an ugly drum (uds). After using the OKJ for so long, I decided I was tired of using 15-20lbs of Charcoal for a small smoke. So I built a UDS.

I cant say for certain that it will replace my OKJ, but it will probably get used much more for smaller smokes.
post #8 of 8

texas.gifHello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   

 

Gary

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