or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › Fresh Meat
New Posts  All Forums:Forum Nav:

Fresh Meat

post #1 of 12
Thread Starter 

Hey guys,




First, I want to thank you for all the information I've been able to gather using this site. It has been a wealth of knowledge in regards to equipment, food science and recipes. So, "Thanks!"



I'm a semi- beginner BBQer. I have an electric (GASP) Masterbuilt vertical smoker, a natural gas Weber Silver and a 22" Weber kettle.  They've served me well for the time, but I am going to purchase a vertical offset unit in the near future. I've done my research and have a few models that are frontrunners.  I'm playing the cost/benefit game so I still haven't made up my mind.


I'm a husband, father, weekend warrior endurance athlete and self-proclaimed, "Cereal Eater Extraordinaire".  If you have less than 7 minutes, watch me demolish a box of Frosted Mini Wheats... 


Things I've Smoked:


Whole Turkey for Thanksgiving

Pork Shoulder- For my Oldest Son's birthday party

Pork Loin- glazed with Apple/Bourbon sauce

Short Ribs- KC Style

Country Ribs- Michigan Style


Other random unmentionables... Hey, it was college...



That's my story. Thanks for having me.


Wet brining some pork


My $99 smoker


My favorite pork rub


Salmon and a small pork loin




Pork loin (and a buddies home brew)


post #2 of 12
Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to something you put on a plate to eat then someone here has probably done it then smoked it.

Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with their opinion on the subject.

Always remember the only dumb question is the one you don’t ask!!
Keep Smokin!!!
post #3 of 12

texas.gif  Good afternoon and welcome to the forum, from a warm and damp day here in East Texas. Lots of great people with tons of information on just about  everything.



post #4 of 12
Welcome to the forum and dang that's alot of cereal!
post #5 of 12

Smoked Cereal   Now that would be different !



post #6 of 12
Welcome to the forum! Best BBQ site anywhere! Lots of nice folks here who love to help. Happy smokin', David.
post #7 of 12
Thread Starter 

Thanks Guys!  Doing a Texas-style brisket this weekend. I'll be sure to document the smoke.

post #8 of 12
post #9 of 12
Thread Starter 

Thanks Gary!! Great articles!





I got a 6 lb Point at the local butcher shop yesterday- I'm planning on 8-10 hours cook time at 225 degrees. 

post #10 of 12

Glad I could help,  



post #11 of 12

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...
Happy smoken.

post #12 of 12
Thread Starter 

Well, not surprising, but the brisket didn't turn out just the way I'd hoped... my full write up is here: http://www.smokingmeatforums.com/t/181340/brisket-for-sunday-family-dinner

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › Fresh Meat