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New kid on the block

post #1 of 7
Thread Starter 
Hi everybody, I'm Ken. I live in the mountains in Northeast Arizona, a bit over 6000 feet high. I'm in my 50's, married to an RN, have an 8 year old daughter, both my wife's and my first and only child. While I'm a very accomplished cook, I'm new to smoking. I asked for, and received a Weber Smoky Mountain 22.5" smoker for Christmas. I've used it twice, today makes the third time. Due to freaking cold weather, (it was in the 30's this morning) I haven't used it much. Today I'm tackling a flat brisket and a pork shoulder and later, I'm going to put some chicken thighs on for dinner tonight. I'm ferreting out good recipes and tips, stumbled on this site today. Thanks for having me, I'll let you know how this turns out. Cheers and Happy Memorial Day!
post #2 of 7

Welcome to the board, Ken! I know how AZ can get cold at altitude.

 

Sounds like you've set a full slate for yourself. Look around the board for recipes and methods.

post #3 of 7
You anywhere near Hannigans Meadow? Used to love riding my sport bike thru there...almost forgot...welcome...
post #4 of 7
 

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

 

 

Gary

post #5 of 7
Thread Starter 
I'm not too far from Hannigan Meadow, as the crow flies. It's about 1 1/2 hours from here. So..., the brisket tastes good but it's dry and firm. The chicken thighs were nice and moist but I need a better rub. All I had was a pork and a rib rub. Bet I can find one here. And the pork shoulder, well, it's the Belle of the Ball. Delicious! It took 12 hours to finish the pork. Fantastico, but I need am ibuprofen for my back.
post #6 of 7
Quote:
Originally Posted by Stratmanken View Post

I'm not too far from Hannigan Meadow, as the crow flies. It's about 1 1/2 hours from here. So..., the brisket tastes good but it's dry and firm. The chicken thighs were nice and moist but I need a better rub. All I had was a pork and a rib rub. Bet I can find one here. And the pork shoulder, well, it's the Belle of the Ball. Delicious! It took 12 hours to finish the pork. Fantastico, but I need am ibuprofen for my back.
Might want to purchase Jeff's rubs. Both the wife and I like them. And when you want something different they are a good base to work from.
post #7 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

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