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New to the forum - introduction

post #1 of 7
Thread Starter 

Hi All,

 

I have just joined this forum and look forward to learning all about smoking! I live in Atlanta, GA and would definitely classify myself as a novice smoker chef. I have just ordered the Masterbuilt 20070910 30-inch smoker to replace my old Brinkman cylinder type smoker that was OK but my smoking attempts, mainly ribs, did not really impress me despite all the efforts with rubs and basting. Most probably more to do with the chef than the smoker!   I'm hoping that the new smoker will help me develop into a better chef and I look forward to branching out to try other types of meats and poultry over time.  I look forward to reading all the helpful hints and advice on this forum and appreciate that there is a central place to learn and share about the art of smoking. Thanks everyone!                 

post #2 of 7

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

post #3 of 7

Welcome to the SMF family!  We're glad you've joined us.  Congrats on the new Masterbuilt!  They're pretty easy rigs to operate...just read up on smoking ribs over in the pork section and you'll be turning out the best ribs you've ever had in no time.

 

Good luck and happy smoking!

 

Red

post #4 of 7

Welcome from Canada.

canada-flag-14.gif

You have come to the right place to kick up your smoking skills. Like you, I had limited success until I found this forum. It really improved my smoked food.

 

I look forward to your posts!

 

Disco

post #5 of 7

Welcome. Hotlanta huh? I got pals over on Peach Tree Street. You ever hang out over there? Also got some folks peddling my world famous Texas Hotlinks in their bbq joints. Small world here..lol. Anyway them little pits aint ideal rib cooker in my book..but first off try to get them laid out meat side down..hold a pit temp of 260 or as close as you can get..and do not spill the juice which collects on the concave bone side. Do Not Flip! When they get done as can be told if you break apart two bones in the middle of the rack fairly easy..while wearing your high dollar dish washer gloves...they is done. Wrap in foil and stick in the insulated box for one hour minimum. Do not peek. Half a day is best. Drag them back out to the fire and hit with a sweet glaze and let it burn in a bit. One swipe on each side..more than that will kill the spices. Do both sides so you get one flip there. There ya go. I like Headcountry rub but Harleys sweet is also very good for ribs. Slather of Frenchies mustard come first as we know. Dont get them oversmoked. Use Oak with some bark on it. Bark is where the flavor is at in nearly all trees except for nut trees..the best flavor in those trees is in the nut shells. Hickory and Peecan Just to name a couple. Not sure about Walnuts and stuff like that but it should be true. Keeps us posted.

post #6 of 7

Hey

Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

Gary

post #7 of 7
Thread Starter 

Hotlanta it is! There are so many Peachtree Streets, Avenues, Blvds, Drives etc here it's almost impossible to keep up :)  Thanks for the advice, especially on the types of wood to use. I'm getting the smoker delivered tomorrow so will get it ready on the weekend and then try my first batch the following weekend. I'll let you know how it goes!   Cheers Keith  

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