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Checking in and saying "Hello"

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txbob

txbob

Newbie
Original poster
Oct 19, 2007
1
10
I thougt I should get around to saying hello and thanks. My name is Bob & I live just outside Houston.

I found the forum about 3 weeks ago & have been lurking & reading ever since. I figured I'd wait to introduce myself until I had something to say. Been reading, learning & learning the site.

Y'all have helped me out twice this week. First, based on what I had read I purchased a GOSM Big Block from Bass Pro to go with the ECB Stainless my wife bought me a few years ago. Now I can do a brisket without having to cut it in half.
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And I can load that thing up with a LOT of meat which brings me to the the second help. I smoked 9 chicken breasts, a pork butt and a brisket today. I used the instructions for the pork & brisket that I found in the different forums. Chicken & pork tasted good. Will taste the brisket tomorrow. I'll post the pics once I have a site to upload them to.

Now to start the mods/add-ons (I love to tinker & the first will be themometers) & more cooking.

Thanks again,
Bob
 
Welcome to the best place for smoking meat info on the net/world/universe!

I dare ya to try and find a better and more friendly site for meat smoking.
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Welcome Bob, you're now part of the SMF, best smoke site on the net. Good idea to start with the therms, need accurate readings to get it right. I've got a big block on the way myself. Plenty of good reading on this site., enjoy.
 
Welcome to the forums. It sounds like you are off to a great start and have been really doing some reading. Congrats on yer smoke.
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Welcome to SMF! It sounds like you're already discovering what the folks here can do for your Q.

One suggestion... when you're smoking a variety of meats together, make sure the poultry is below the other kinds of meat. Poultry are more likely to be carrying some kind of bacteria and you don't want that dripping on the other stuff.
 
Good advice, I hadn't considered that. It's definitely a best practice. Although, as long as the other stuff reaches 165 degrees (fully cooked for chicken) you should be OK.

Food safety is something that so many people are concerned about when they go out, but forget about at home especially when cooking outside. I am Serv-Safe certified and would be happy to address any food safety questions.
 
And sorry, welcome to the board!

I hope you like the GOSM. I'll likely plan to pick up something along those lines in the next year or so.
 
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