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Hello from sunny Florida

post #1 of 7
Thread Starter 
Hello folks, name is Luzbel, You can call me Lu. I'm from Naples, Florida, USA. Ive recently graduated from college and getting more into my hobbies now that I have the time. One recently aquired Hobbie is smoking meats. I'm very new at this, my original idea of smoking meats was slicing the meat into strip and hanging them over a fire while on hunting trips and camping. I've bbq'd before but nothing special just you average Friday night burgers on the 45 dollar walmart grill. I'm looking forward to learning much from you folks. I current own a oklahoma joe offest smoker that is mostly stock except for a charcoal basket. All I've smoked is a shoulder that was a nightmare because I didn't know the first thing about keeping the temperature right in a smoker, then I did some pork ribs and some bread. Pork ribs were too thin but the bread came out great. Tomorrow I'm trying my hand at a pork loin. Any recomendación would be great. looking forward to being part of the Forum.

Lu.
post #2 of 7

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

 

Gary

post #3 of 7

I recommend starting with jeffs rub and bbq sauce and try some of the newsletters. The forums are great as well. I think i have only had one smoke that i felt was bad, it was chicken and i  just oversmoked it . 

post #4 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...
Happy smoken.
David

post #5 of 7

Welcome to the site Lu.  It takes a while to get to know any new smoker.  (They all have their idiosyncrasy's).

 

Keep an eye on your internal temps on that loin.  I pull mine off the smoker at 135* tent them with foil and let them rest for 1/2 hour before slicing.

post #6 of 7

Welcome to the Forum, from Myrtle Beach SC. Lots of great people here ready to help you if you need it.

post #7 of 7

Welcome Lu from sunny Sarasota ! You are definitely at the right place. There are tons of experienced people here who are always happy to help. I don't know anything about offset smokers, but I know a lot of people here do. Use the search bar for pork loin tips and you'll be fine. Don't be shy about asking questions- that's what this site is all about. Happy smokin', David.

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