or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › Hello from the Pacific Northwest
New Posts  All Forums:Forum Nav:

Hello from the Pacific Northwest

post #1 of 15
Thread Starter 
I have been told to goto roll call so here I am ;) I am a long time grill master but am a NOOB smoker, but learning quick love this site. I have a Brinkman smoke-n-grill gas, I live in apartment and couldnt have a charcoal so i decided to smoke the place out. I have smoked a london broil(so nasty the dog wouldnt eat it) but since then found this site and realized not a good choice to smoke even if it is on sale, not enough fat. Smoked salmon and shrimp both where good but over cooked. Smoked a chicken beer can style, meat was incrediable but skin was rubber, see that is a common. Then i turned to what i love best PORK;) First shoulder cooked about 10 hours and Girlfriend said that what she wants for her B-Day now, love that finishing sauce. Then I decided to to finally try some ribs 3-2-1, probably the best thing i ever cooked in my life and i can grill a mean steak(remember before cooking steaks let them sit out and get to room temp before grilling). Gonna do some smoked turkey legs today, i might sneak a small rack of baby backs on there too. I try to smoke a fattie for sunday brunch eveytime too, cant forget them. Thanks for all the tips you guys rock.

For the Alliance
GO Browns, Cavs, and Indians(born in OHIO)
and my all time fav GO BLUE

In search of the perfect mustard sauce;)
post #2 of 15
Hia Tom...thanks for the Roll Call post :{) And Welcome to SMF!
Turkey legs... gonna give 'em a couple hour brine? Really helps moistness and flavor!
post #3 of 15
Welcome to SMF Tom you'll find lots of good info here. Even info on making London Broils come out decent biggrin.gif Enjoy and happy smoking
post #4 of 15
welcome to smf tom, sounds like u got some expierience that we can draw from. hope to share some smokes!!!
post #5 of 15
Thread Starter 
i brined my turkey legs overnight;) gonna try putting in oven after smoke to crisp up the skin.
post #6 of 15
OOO bad word...OVEN! LOL...Sorry Tom running joke here. I view the oven as just another tool.. some <coughcoughbbqbubbacough> view it as sacrilege to smoking.

I say use what tools ya got. What's in yer brine? I like the classic poultry spices...onion, celery, rosemary, parsley...
post #7 of 15
Thread Starter 
i used a store bought marinade we like on chciken breast before we grill them its called Ashanti, they make great buffalo sauce too, love my buffalo shrimps ;) bought the brinkman cause it was a two in one but as a grill its not very good thats why switching to oven when i finish up the ribs and ABT's(cream cheese, cheddar, diced onion canoe style with bacon of course)
post #8 of 15
Welcome to SMF!

Take care, have fun, and do good!


post #9 of 15
Welcome to the forum. Its one big happy smokin family. Enjoy it.
post #10 of 15
Welcome to the SMF.
post #11 of 15
That a boy Tom. Don't get discouraged. Things get better and better with each smoke.
post #12 of 15
Smok-em out Tom.. lol..... Welcome to the best BBQ site on the web.. SMF..........
post #13 of 15
Welcome to the SMF!! Check out the 5 day ecourse... its full of great info, only takes a few minutes a day and its FREE.... There are lots of friendy folks here- all with different levels of experience that love helping new folks out--- so if ya have questions ask away! Enjoy!
post #14 of 15
Welcome to SMF
post #15 of 15
Welcome to the forum Tom! Sounds like you're well on your way to becoming a pit master!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › Hello from the Pacific Northwest