or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › New from Baton Rouge
New Posts  All Forums:Forum Nav:

New from Baton Rouge

post #1 of 10
Thread Starter 
Hey out there. I've been reading and learning from the site for a while and am just getting around to signing in. I'm pretty new to smoking but I'm already hooked. Last year I smoked a brisket at a friend's farm on an old horizontal offset without knowing anything. It turned out ok but what I really enjoyed was the process. I liked tending the fire and hanging out with friends/family while enjoying a beverage or two with the smell of smoke in the air. So I researched for a while and ended up buying a Horizon 20" Classic smoker (and I went ahead and added a convection plate).

I got it right before Christmas and decided to jump in head first. We were having the family over for Christmas Day Lunch and I was determined to serve something smoked on the new pit. So with much help from the info on this site and no small amount of naive stubborness...I decided to do an all night smoke of a briscuit, 2 pork butts, and 2 fattys (which I had never even heard of). I put the briscuit and butts on at 11:30. The outside temp dropped to mid 30's and I pretty much chased pit temps all night long. It even rained a little around 3:30am which was nice. I ended up using a combination of lump charcoal, oak logs, and mesquite chunks. It was harder than I had planned to keep a constant temp and I worried a lot that I was going to mess up a lot of good meat. I put the fattys on about 7am and had everything off the pit, wrapped and in the cooler by 10:30. We ate at about 12:45 and everything turned out great. I couldn't believe how tender and tasty everything was. Fattys are rediculously good (and easy to do), the briscuit was tender and the pork just fell apart. I made some of the finishing sauce everyone talks about and it was great too.

So to make a long story longer...I was exhausted but it was well worth it. Food was good, compliments to the chef were nice, and I learned a ton....most importantly was to not worry so much (and maybe to plan on eating smoked meat for dinner instead of lunch...can't handle the all nighter like I used to!). If I can "mess up" or do things wrong and it tastes that good...this is going to be a lot of fun. This site is really informative and makes things a lot easier to learn and understand. Thanks for being here. I look forward to getting to know some of you and continuing to learn.
post #2 of 10
Welcome Sir..I believe you have discovered the Zen of Smoking right off the bat!

Nuff said...ask and ye shall recieve :{)
post #3 of 10
I'm a newbie from Louisiana too. You'll find out all you need to know and more on this forum!
post #4 of 10
Welcome to the SMF! From that cook, I'd say that you are definitely on your way to lots of great chow. And by the way, I understand about the all nighters ..... I just can't handle them the way I used to either. But on a nice summer's eve, there aren't too many better ways to occasionally comune with the smoke gods than some TBS, something cold to drink and a few well chosen snaks.
post #5 of 10
Welcome to SMF !!!
Congrats on a successful smoke, the compliments are what will make you addicted to smoking and always looking to try something new; it is a great addiction !!!
post #6 of 10
Congrats on a great smoke and welcome to SMF. Sounds like you are off to a good start. Keep reading and ask questions if you need. We will be there to back you upPDT_Armataz_01_40.gif
post #7 of 10
BRQUE welcome to smf, you got a great place to learn and share!!!!!!!!!
post #8 of 10
Man you jumped right in...whole hawg or none. Welcome to SMF. This is THE place to be.
post #9 of 10
AHA! You're hooked!icon_mrgreen.gif
That's one thing I love about my horizontal, the "tending" part.
Congratulations on your good smoke and welcome to the forum!smile.gif
post #10 of 10
Welcome to the forum, glad you decided to join us. The all nighters are a right of passage so now that you have that behind you it only gets easier.

As you probably already figured out, lots of great people here full of knowledge and the willingness to share what they know in a very friendly and helpful environment.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › New from Baton Rouge