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post #1 of 5
Thread Starter 
My name is James and I live in Knoxville, TN. I'm originally from Memphis. I'm kind of a BBQ snob but am open to new ideas and recipes. I’ve been smoking for a long time and have developed my own rubs and BBQ sauce. I don't sell it but do give it away as gifts to friends and relatives sometimes. I’m always interested to see new recipes and try new stuff. One thing I smoke that seems to be a hit is cream cheese. Have you tried it? I’m smoking 3 butts and 2 shoulders this weekend, also some salmon and cream cheese. While hickory is readily available around here, I find that I prefer using pecan wood. I think it doesn’t burn as hot and has a less acrid smoke. I’ve used all kinds of other wood too. I currently have a Brinkman professional smoker. I've used others. I use wood an/or hardwood charcoal. Don't care for gas. Everyone says you should smoke at 225 to 250 but I have discovered (at least around here) that 250 to 275 works best for me. Could be the slight altitude.
This is my first time on a BBQ forum. Should be interesting. I've spent countless hours discussing/argueing with friends about BBQ and smoking meat. It's fun to do and we usually drink a few beers. I like beer, particularly microbrews, I will not drink "lite" anything. Guess I'm a snob there too. One thing I've realized during all these discussions and helping a cousin up north get started, is that everyone has an opinion about good BBQ and no one is completely wrong. We're rather passionate about it around here. I tend to believe that if you think its good and enjoy it, then fine. I may disagree but so what. At any rate, looking forward to listening and possibly participating in the future.
post #2 of 5
James, glad to have you along with us here at SMF. Got a son-in-law that hails from Tennessee.

You've found the place to learn and share. I think that we have the best recipe section anywhere on the web. You can plan your whole menu from there and that includes dessert!

Looking forward to seeing you in the Forums!

Enjoy the Smoke!
post #3 of 5

Hey James , hello and welcome from East Texas, We to are passionate about good BBQ here in Texas glad you joined the forum, can't wait to here and see some post and pictures.


Gary S

post #4 of 5
Thread Starter 
Thanks for the welcomes. I have a Brother-in-Law who used to live in Texas. They live near us now. He makes the best brisket I have had. I don't even try to compete. We have several Chefs in our family. My daughter's boyfriend, 2 nephews, an Uncle and an Aunt. We all cook. 3 were classically/formally trained. We like to cook.
post #5 of 5

Hey James


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.



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