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Hi all - Page 2

post #21 of 31
Thread Starter 
Just checked out the smoking weekend menus/equipment....jeez!

Am intimidating amount of stuff going on from you guys, certainly very impressive, how did a newbie smoker add to this undoubted level of smokery?

I think any outside 'attendees:'(other camp site lookers-on )should be asked to buy tickets for sampling the unbelievable quality of food from this type of cooking!

:-)
post #22 of 31
Justin, I bought one of these to go with the Kamado

http://allchinas.com/senior/Senior-Manual.pdf

Brisket is done with SPOG (Salt, Pepper, Onion Powder & Garlic Powder)

This one of my Pulled Pork http://www.smokingmeatforums.com/t/174320/tandoori-pulled-pork

Steve
post #23 of 31
Quote:
Originally Posted by irishkamadoguy View Post

Just checked out the smoking weekend menus/equipment....jeez!

Am intimidating amount of stuff going on from you guys, certainly very impressive, how did a newbie smoker add to this undoubted level of smokery?

I think any outside 'attendees:'(other camp site lookers-on )should be asked to buy tickets for sampling the unbelievable quality of food from this type of cooking!

:-)

Hey it's not a Championship Battle, it's the second year, there is no competition and all levels of cooking, class myself as a 2nd Year Rookie!!

Steve
post #24 of 31
Thread Starter 
Awesome, this is a great chat!

Ok, so what I have read regarding the pit masters is that they can add ash to your food? Not sure about this, but really with my little smoker I have no need at all to mess with the temp settings after it has been set, guess I have been lucky so far. I find it very difficult to change temperature though. So far I have tended to reset the charcoal with new after taking and retire if I need to quickly increase the temp. Lowering the temp I find hard to solve too. So I play it really very safe by finding my temp slowly and not lift the lid! Lol.

LOVE the pulled pork idea. Spent some time in Punjab area of India and the tandoors there make unbelievable naans/ skewered food. If I could get to that level I may die a very fat and happy man! :-)
post #25 of 31
Thread Starter 
Lol, I appreciate that Steve,

Just thought I would add that as a newbie perspective. I have to say it does inspire me though.

The addiction to this flavour is pretty

happy smoking

Justin!

:-)
post #26 of 31
Thread Starter 
Keep looking at the grammatical/ spelling errors because of auto correct. Using my mobile here, it is far too involved in my posts!
post #27 of 31
It certainly is an Addiction.

I go to Goa every year and have two Tandoori Ovens, but slow smoked Tandoori Pulled Pork is something else.

Check these guys out and follow them, these are some of the "Gods" on this forum and have put together a full index of Smokes.

Bearcarver http://www.smokingmeatforums.com/t/159333/bears-step-by-step-index

Sqwib http://www.smokingmeatforums.com/t/173915/sqwibs-cooks-all-in-one-place

Dirtsailor http://www.smokingmeatforums.com/t/191066/dirtsailors-mega-mother-of-all-cooking-links-index

Enjoy the reading, this will keep,you busy for a while.

Warning, Drolling is guaranteed!
Steve
post #28 of 31
Quote:
Originally Posted by irishkamadoguy View Post

Awesome, this is a great chat!

Ok, so what I have read regarding the pit masters is that they can add ash to your food? Not sure about this, but really with my little smoker I have no need at all to mess with the temp settings after it has been set, guess I have been lucky so far. I find it very difficult to change temperature though. So far I have tended to reset the charcoal with new after taking and retire if I need to quickly increase the temp. Lowering the temp I find hard to solve too. So I play it really very safe by finding my temp slowly and not lift the lid! Lol.

LOVE the pulled pork idea. Spent some time in Punjab area of India and the tandoors there make unbelievable naans/ skewered food. If I could get to that level I may die a very fat and happy man! :-)

post #29 of 31
Thread Starter 
Thanks Steve,

You have just sent me a smoking encyclopedia.

Think my butcher is going to be very busy....

:-)

Justin
post #30 of 31

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 #31 of 31

Hello.  Thanks noboundaries for the plug.  We will try to help with what ever we can.

 

hello Justin and Welcome to our addiction.  Many good folks here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  Check out Jeff’s 5 day smoking E-Course ( link below ) that will help you get started.  Couple other good threads to help you get started included.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!

Danny

 

http://www.smoking-meat.com/smoking-basics-ecourse

http://www.smokingmeatforums.com/t/177452/new-to-smoking-or-have-a-new-smoker

http://www.smokingmeatforums.com/t/178240/smoke-color-chart

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