New from Tulsa

wallace

Newbie

Original poster

Apr 13, 2007

2

10

• Apr 13, 2007

• #1

Hi there. I'm from Tulsa. I cook a lot, and I grill a lot. I'm pretty methodical about it, and I pay a lot of attention to trying to perfect my "technique" for cooking different things. I'm particularly a fan of grilling ribeye steaks, which we get USDA Choice from the local market here and they turn out amazing.

I'm just getting into smoking meat. Last weekend I grilled a boston butt in my Weber charcoal grill, and I was really successful at maintaining a temperature right around 215-225 degrees and the pork turned out amazing. So now I'm looking for some more things to smoke. I'm thinking about doing either some pork or beef ribs this weekend.

I've thought for a while that I'd like to buy a smoker. Even though I don't have much experience smoking meat, like I said - I'm kind of into "perfecting my technique". And smoking meat seemed like a worthy pursuit to try to become expert in. But for now I'm going to stick with the Weber.

 

Dutch

Smoking Guru

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Jul 7, 2005

7,135

498

Midvale, UT

• Apr 13, 2007

• #2

Welcome to SMF, Wallace. While you decide what kind of a smoker to get, take a moment and think of what you want to use for your fuel source. Wood, charcoal, wood/charcoal mix, propane, electric-also what is your budget like? You can get with a simple bullet type smoker that is charcoal fired for $50-60 or you can spend several thousand. Both will turn out some great 'que once you've mastered it's quirks so the choice is yours. One thing that we advocate, Pick a smoker that will suit your needs and then buy one the one that's a little larger.

Also, check out Tulsa Jeffs 5-day eCourse. There is a lot of good info there to help you get started out right.

 

camp_cookie

Smoking Fanatic

Feb 26, 2007

307

10

• Apr 13, 2007

• #3

Howdy. Tulsa is one of my most favorite places in the world.

My favorite smoked meat is beef chuck roast.

 

msmith

Master of the Pit

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Nov 22, 2006

1,227

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Haltom City Tx

• Apr 13, 2007

• #4

Welcome aboard Tulsa glad you joined up.

 

meowey

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Jul 16, 2006

3,270

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Northern NY (Adirondacks)

• Apr 13, 2007

• #5

Welcome to SMF! Glad you are here.

Take care, have fun, and do good!

Regards,

Meowey

 

squeezy

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Jul 17, 2005

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Woodstock, Ontario, Canada

• Apr 13, 2007

• #6

And a huge welcome from ' The great white North' ... I'm sure you will like all the friendly helpful folks here at SMF

 

bud's bbq

Meat Mopper

Jan 22, 2007

249

10

Ada, MI

• Apr 13, 2007

• #7

Welcome Tulsa,
We look forward to sharing smoker experiences!

 

lovetosmoke

Meat Mopper

Nov 30, 2006

177

10

Strang, Nebraska

• Apr 13, 2007

• #8

Welcome to the forum

 

smokincowboy

Smoking Fanatic

OTBS Member

Jan 29, 2007

698

11

between Columbus/Dayton Ohio

• Apr 13, 2007

• #9

Welcome from Ohio

 

T

teacup13

Master of the Pit

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Feb 22, 2007

1,391

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Sault Ste Marie,ON

• Apr 14, 2007

• #10

welcome to SMF from Michigan.. if you need questions answered you have come to the right spot... be sure to check out the 5 Day eCource from Tulsa Jeff

 

deejaydebi

Legendary Pitmaster

Nov 18, 2006

7,996

25

Connecticut

• Apr 14, 2007

• #11

Welcome Wallace - hope you enjoy the site. We've got a lot here for you to try!

 

ultramag

Master of the Pit

Apr 17, 2006

2,112

14

Garden City, MO

• Apr 14, 2007

• #12

Welcome to SMF wallace!!! Enjoy the forums, there is tons of info here.

 

goat

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Oct 27, 2005

958

11

Uvalde, TX

• Apr 14, 2007

• #13

Welcome to the SMF. I hope you enjoy your stay.

 

wallace

Newbie

Original poster

Thread starter

Apr 13, 2007

2

10

• Apr 15, 2007

• #14

Thanks for the welcome everyone.

Here's my latest effort. I decided I wanted to try ribs this weekend, but my wife was going out tonight and I couldn't find spare ribs at my supermarket so I got these country style beef ribs and I figured I could be experimental with them since I was basically only cooking for myself. I was also cooking for my two boys, but they're not very judgemental. I also was curious how an asian type marinade would work out with smoked meat, so I marinaded them in a Korean-style marinade overnight. (soy sauce, honey, garlic, red pepper flakes, green onions and sesame oil).

It turned out just okay. It had a strong smoky flavor, but the marinade didn't do much at all. And my oven thermometer busted, so it kept reading the wrong temperature (it kept reading 150), and because it took me a while to figure that out I kept my fire hotter than I probably should have. So it's not tough, but it's not as tender and juicy as I'd hoped. These three pieces of meat were a little over a pound each, and I cooked them for about 6.5 hours. And I also threw on a few hot links. And I served with some macaroni salad.

 

vulcan75001

Smoking Fanatic

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May 27, 2006

842

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Danbury, Ct.

• Apr 15, 2007

• #15

Wallace
Welcome...

Glad to have you here..practice...practice...

and practice some more...

 

cajun_1

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Sep 16, 2006

1,890

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Idaho

• Apr 15, 2007

• #16

Welcome to the SMF

 

hillbillysmoker

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Feb 7, 2007

1,078

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Cabins, WV

• Apr 15, 2007

• #17

Welcome aboard. I hope you enjoy the forum and most of all just have fun.

 

cheech

Master of the Pit

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Dec 19, 2005

2,333

14

Beautiful Grand Rapids Michigan

• Apr 15, 2007

• #18

Welcome aboard.

Keep on keeping on and before you know it you will have it down pat.