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My "smokin'" introduction to the site

post #1 of 5
Thread Starter 

Hello Smokin’ folks,


My handle is Chef K-Dude because that’s just what came to mind when I signed up here. I am not a chef, but the wife, friends and relatives sometimes call me one…and, I have stayed in a few Holiday Inn Express hotels…so…


I am excessively busy these days so it’s been hard to make the time to get back in here and learn. I have to get ‘er done around the property when the weather is nice…I don’t “do heat” in the summer anymore. Can’t take it physically. I’ll probably visit more when that Virginia summer kicks in. Looking forward to learning and sharing.


I have a 30” digital Masterbuilt. Prior to that I smoked in my three burner gas grill with a custom grate over one burner where I used split chunks of apple wood for my training wheels.


Those implements compliment many devices I use, not only my standard household kitchen, but I also employ a 6 burner Viking range top on a counter in my garage along with two deep fryers. I do my high heat cooking such as wok stir fry out there and also cast iron cooking of battered fish and fried chicken.


I employ the services of many other devices such as grinding my own meat, a meat/bread slicer, sausage stuffer, dehydrator, and all the typical household stuff like food processor, blender, slow cookers and even a George Foreman type grill press for Panini’s, and I even have the Ronco Showtime rotisserie which is actually quite effective. (I’m actually interested in a mini-kitchen smoker…we called them “power hitters” back in the days when I smoked more than meat…to introduce smoke in to the Ronco).


I like almost all foods and I make nearly anything I feel like from sushi to sausage and salads to ribs. Too much to go on about…but I also grow a small garden and working on cold frame over-wintering.


I’ve smoked chickens, turkeys, butts, ribs and I make my own pastrami (cheating by buying pre-brined brisket). I am interested in much more.


I really want to start smoking some fish. I’m not a huge fish fan. I like it raw, breaded/battered and deep fried and smoked…that’s about it. Oh yea…pickled too! OK...maybe I do like fish...


I also want to get in to smoking some cheese and even my own salt.


My biggest disappointment with the Masterbuilt is it peaks at 275deg.. I am big on multi-tasking and was ignorant and naive enough when I bought it to not realize I could not use it as a full blown outdoor oven. I am open to outdoor oven suggestions as this is still on my bucket list. Not a built in pizza oven, although that would be nice; but something that is electric or sits on my grill or my 6 burner range in the garage.


I know that’s not just “smoking” topics, but hey, this is an introduction!


So by now you know I write books for comments. My apologies in advance and I beg your patience and forgiveness.


Oh, I almost forgot. I’m in Central Virginia, also called the “Piedmont”. My trade is metalwork…and yes before I get any flack, I know I can fabricate my own gear, and do make a lot of stuff for myself; but I have also learned the power of making money and buying stuff already made!

Edited by Chef K-Dude - 5/12/15 at 9:25am
post #2 of 5


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



post #3 of 5
Thread Starter 

Thanks for the welcome Gary,


I love me some Texas! First got to go there last year in late September early October. Made a road trip out of it stopping in Nashville, Memphis, Little Rock and the very unimpressive Texarkana. All the old westerns had somebody going from or headed to Texarkana so I had to see it. OK, been there, don’t need to do it again! Didn’t even get to see a tumbleweed…I know, I know, those were movies and there are no tumbleweeds in that region.


When we crossed the border in to Texas a smile crossed my face as the speed limit sign said 80…welcome to Texas!


We came back the southern route stopping in Shreveport for some smoked sausage and Boudin (They don’t understand either in my home state of Virginia…Ham, yes…Boudin…no), a stop in Jackson Ms. to see a friend then on to Chattanooga TN before heading back to The Old Dominion. (Skipped Georgia because they don’t have concealed carry reciprocity with VA…so they get none of my money)


I told my wife we may have to move to Texas to stay free someday…but with the image of the highway system around Dallas Ft. Worth burned in her mind…she will have to be convinced. She didn’t like it and we both grew up around that mess around DC!

post #4 of 5
Welcome to SMF! welcome.gif
We're glad to have you. The search bar at the top is your most valuable resource here. This forum has been around for over ten years, so there is a good chance that any questions you may have, have already been answered (they may have 10 different answers, but you'll get an instant response non the less).
Please be sure to post your smokes along with your process and recipes. We will be glad to help you along the way and we may also learn something new ourselves in the process. Also, don't forget the very important Q view! (We're mad for pics on here 😁)
Always remember to have fun because it's not fun if you have to work at it.
Thanks for joining,
- Ryan
post #5 of 5
Thread Starter 

Thanks Ryan,


I have used the search and it is quite effective.


I look forward to learning and sharing. I know folks appreciate a sharer more than just takers and lurkers. I get quite busy at times but I will make time for sharing and pic.

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