Originally Posted by Miersc77
Sorry for the loss of your pa-n-law! It seems that the good ones always goes first, and there is a lot less of them these days. I shall give him a proper toast....... with the good stuff, in the general "Here's to the good few that's past
I'm looking forward to learning all the good stuff on this site. I've trolled it for months before I signed up, figured since I was always on, should just put my name on it! If it wasn't for the good people of this site, my smoker wouldn't be modded, I probably would only end up with rubber for dinner and.......... the list goes on and on!
Enough about my food, how'd the brisket turn out? I'll check to see if you did a Q on it!!
Well my computer is fighting a virus (thought I had it figured out), which might be why I was getting different results from the boil calculator
Thanks for the toast. Butch (Ezra's nickname) would have enjoyed and appreciated it. He was a great guy, part of a literally dying breed. I'll join you in that toast tonight along with my wife.
It's because of SMF I've really upped my game, producing Q I'm really proud of. When I had issues with my MES I got help here which solved every one. I don't smoke nearly as much as many other members here but when I do I feel I now know what I'm doing. Bearcarver's been one of my mentors but he and I have gone round and round on some things. While there are proven ways to do things so much about BBQ is personal tastes and systems and techniques. You find out quickly who knows their stuff here and who doesn't, who you agree with and who you don't.
Keep this in mind: On SMF Todd Johnson is god. Call him Slow Cook instead of Slow Hand. His products and his wood pellets/dust have been responsible for many of us becoming better smokers with less work and more fun. Todd and Rhonda (his wife) are among the best people you will ever do business with.
It all comes down to what BBQ you and your family like, not what you're told is the best way to make it. I've watched travel shows where a restaurant was said to offer the best "Q" in town and I saw that it was exactly the style I don't like. My family has told me how they like their ribs and briskets and that's what I give them because it's what I like, too.
I forgot I live in Washington state so the smoke was cancelled on account of probable rain and then cold weather. We're in a weather pattern where it's sunny and warm for a few days during the week and then it stinks on the weekends. I'm cooking a brisket tonight--but it'll be inside a pressure cooker. I'm saving that frozen brisket with both the flat and the point for when the weather gets sunny and warm for days at a time. The forecast is for among the hottest summers on record so there should be a lot of smokin' and grillin' then.
What kind of computer virus? What kind of a/v software do you use?