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post #1 of 18
Thread Starter 
Greetings all,

My name is Fleet, I hail from Florida. I've been grilling for a long time, but am just now getting interested in the fine art of smoking. Anyway, just wanted to introduce myself. I'll probably just lurk for awhile, pick up the tips..... My wife says I'm goofy, but she doesn't complain much about the food :)

Kind regards,
post #2 of 18
Welcome to the forum Fleet! Glad to have you
post #3 of 18
All our wives say we're goofy. IF they are being cordial. Sometimes I get stronger adjectives.

Welcome Goofy... yer in good company :{)
post #4 of 18
Welcome to SMF!
post #5 of 18
My wife wishes I would have found a cheaper hobby.
post #6 of 18
Thread Starter 
Well thank you all for the warm welcome (slow cooking is the way, is it not ) icon_smile.gif

My wife was skeptical when I pointed out the $8,500 trailerable Brinkmann smoker/grill. Hehe. When I tell her I can probably find pointers here on how to get it cheaper I'm sure she'll be much happier..... :) Seriously though I have a couple of questions. I emailed the site owner (Jeff, I believe) before finding the forum so I'll ask them here:

This site recommends the Taylor meat thermometer for smoking. I've smoked chickens before and haven't needed a thermometer but ribs have always been something I've avoided. If I were to get a thermometer, how do you use them? Where in the ribs do you place them? And does it just hang out outside the smoker? Sorry if I sound like a newbie, but I am. I love ribs, but I haven't a clue on how to smoke them. Grilling attempts with ribs have just been a lesson in humility.

Kind regards,
post #7 of 18
Welcome to the smf..............Glad to have you here...............
post #8 of 18
Welcome to SMF, and check out the "How to" articles on the left side of the page. Esp; 5-day e-course, 3-2-1 rib method, and the time and temp chart. Hope you enjoy your stay and keep asking questions, we can't help you if we don't know where you have a problem.
post #9 of 18
Welcome aboard.!!

Are you an FS member by chance?
post #10 of 18


Fleey welcome to smf!!! If your wife thinks you are goofy now what till ya become addicted!!!!!!!!!!!!
post #11 of 18
Thread Starter 
Well, I don't know the FS acronym so probably not. And thanks for the welcome!!!

Kind Regards,
Fleet Senseman (FS in my own personal way icon_smile.gif)
post #12 of 18
Welcome to the forum.

What part of Florida are you in?
post #13 of 18
Thread Starter 
Sarasota/Bradenton area.
post #14 of 18
Hate to break the news...but therms and ribs don't really work. Not enough meat thickness to get a reliable read. Check the 3-2-1 method and practice. Sigh... best I can offer.
post #15 of 18
Thread Starter 
Thanks, at least I'm not sitting out there trying to do the impossible :)
post #16 of 18
Thanks for joining us at the SMF. Your wife is like many folks including myself... we harp about the food but we leave a clean plate.
post #17 of 18
Thread Starter 
I'm doing the 3-2-1 method as I type this. I'm doing baby back ribs and I had a hell of a time getting the membrane off the first rack. Course, that's cause it was already gone. I looked at the other racks and immediately saw what to do. Kind of hard to pull them off when they're not there in the first place. icon_surprised.gif First time ever attempting ribs, I've got my chickens down pretty pat. But it's time to broaden the horizons!!! Thanks again to all for the nice welcome and advice, I hope to be a regular here.

Kind Regards,
post #18 of 18
Thread Starter 
Help. I'm in the last stage of 3-2-1 and they ain't falling off the bone. Cooked the baby backs about 2 1/2 hours in stage 1. 2 hours in stage 2. Do I need to cook them longer?

Kind Regards,
Goofy Fleet
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