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Greetings from Portland

post #1 of 10
Thread Starter 
Hi All,

I have been enjoying this site and the forums for some time now and I figured that I should finally join in.

A little about me. I first started flipping burgers in 1969 when my dad started teaching me about the grill. Since that time I have used up two Weber Kettles and three gas grills. As a family we got our first Weber kettle in 1971 and from that point on we always had great meals from the grill.

Once I got the hang of the kettle I have branched out in so many ways. I currently have my third kettle, a 3 burner Weber Genesis w/side burner. I custom ordered it with the stainless grill grates but the black porcelain lid.

I also have a BBQ grillware gas water smoker. This is the item that changed us forever. We have used the smoker for the following many times over. We smoke turkeys, chickens, ribs (baby's and spares), salmon , trout and of course pork butts. (The turkeys and chickens are always brined). We haven't had an oven roasted turkey in several years. This past year our smoker went on vacation with us and I had the best time ever.

For tonights dinner we had smoked chickens. I am currently still smoking two butts for pulled pork for Easter. (I couldn't do a 12 hour smoke with out throwing in a couple of chickens, since I had two open shelves).

It is great to be here on this forum and I look forward to meeting new friends in the smoking world.

Talk soon,
post #2 of 10
Welcome to the SMF Family, Jim! Sounds as if you've been dabbling in bbq for quite some time and could definitely provide some valuable insight, as well as learn tons from the experts we know as the OTSB (Order of Thin Blue Smoke).
I've got cousins in Portland, and in Salem and will tell them to keep an eye out for your thin blue smoke redface.gif
post #3 of 10
welcome Jim to a great learning & friendly site-sounds like u gonna have alot to offer.
post #4 of 10
Welcome to the smf Jim. Good place here, great people , good advice and good laughs.

And if you haven't tried one yet .......a fatty is a must icon_lol.gif
post #5 of 10
Thread Starter 

Hi all

Thanks for the welcome. I am looking forward to making new friends. I am wondering, how do you make a Fattie? I have some pics from today's smoke. I am trying to figure out how to post them. Help.
post #6 of 10
Jim: A fatty is 1 or 2 pounds of either Jimmy Dean sausage or similar that you flatten out to about 3/8 to 1/2 inch thick on wax paper. Then fill with your favorite things. I use bacon and cheese in most of ours, but you can add vegetables or whatever your imagination can come up with. You then roll the fatty using the wax paper and pulling it back as you roll. Then seal the seam and the ends. Place on your smoker and smoke at 250* until an internal temp of about 165*. Then be prepared to become addicted, they are great!

And welcome aboard!
post #7 of 10
Welcome to the SMF family... this place is full of good friendly folks with various ranges of experience! remember... we all like q-view..... enjoy...
post #8 of 10
Welcome to SMF Jim. Sounds like ya bring a bit of experience along too! Great- we can all benefit from the increase of know-how here. Enjoy your time here!
post #9 of 10
Welcome to the smf...........Can't wait to hear more from you.......
post #10 of 10
Welcome to SMF Jim!
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