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New Guy from Memphis, TN

post #1 of 17
Thread Starter 
Hi All,

What a great forum and site! My name is Dave and I'm homegrown in Memphis, TN. Cooking has always been an interest for me since working my way through college in several restaraunts. Its been years since those days, but the hobby has remained a love. Growing up in Memphis, TN.....BBQ and learning to replicate in my own backyard, what the many local Que joints turn out was a personal mission. After several not so great attempts, I came across the book "Smoke & Spice, Cooking with SMOKE, the REAL way to Barbeque" and have never looked back. My first backyard smoker is a New Braunfels offset cooker, it does a great job but is a little flimsy. From cooking on my backyard tiny grill I've advanced to the point of cooking on a competition team and for several large functions. Other smoking interests are jerky making (whole meat) and meat snack stick style sausage. Although I've made some pretty good stuff, I consider myself a novice and am always looking to learn new things and refine current skills. A learning mission of mine right now is experimenting with different recipes for meat snack sticks, with the eventual plan of using wild duck and goose meat. There seem to be many finicky eaters who don't care for duck, and my goal is to turn out a meat stick that the finicky keep asking for more!

post #2 of 17
Welcome to SMF!
post #3 of 17
Welcome to SMF you will find lots of good info and recipes here. Have fun and happy smoking
post #4 of 17
Memphis, TN.

That is supposed to be one of the places for good Bar B que..
welcome to de club..
post #5 of 17
welcome to teh SMF
post #6 of 17
Thread Starter 


for the welcome!

post #7 of 17
Welcome aboard, you came to the right place.
post #8 of 17
Welcome Dave. Surely Elvis dined on BBQ.
post #9 of 17
Welcome to SMF! Enjoy the forum!

Take care, have fun, and do good!


post #10 of 17
Welcome to the forum Dave! If you want to do it, good chances that someone in here has already done it and can give ya a hand!
post #11 of 17
Welcome Dave, glad to see another VOL in here.... You have hit the best site on the web so back up and be ready to be hammered with knowledge, it is full of it (knowledge) biggrin.gif better clarify.. Best bunch of people you will ever talk toooo.....
post #12 of 17
Thread Starter 


Surely Elvis did enjoy BBQ,, it just HAD to be.

Well I havn't been busy posting of late, but Ii've been busy reading about reverse flow grills, and also about mods for the "Silver Smoker" style offset grill (which I have the New Braunfels version of). So I've been busy over the last week making some meat snack sticks (Kitchen Aid grinder, LEM jerky shooter with 3/8 nozzle and 19mm collagen and then finish on the smoker), and gearing up for the 4th of July (doing case of ribs and 4 boston butts). In case you are really paying attention, of course my grill is not capable of all that meat so I'm borrowing a trailor based cooker that will handle a case of ribs at once. I also recently bought a Dutch Oven (12 inch) and after seasoning last week cooked off my first peach cobbler tonight. It was a beautiful smashing success!

One of these days I will get good enough to send pics of my efforts, but 4th of July preparation is quite busy at the moment!

The site's offset smoker mods have been wonderful tips and I've already modded my smoker!!! Thanks again for a wonderful and informative website!!!

post #13 of 17
Thread Starter 

another update

The case of ribs were a hit using the borrowed smoker. Cooked 4 butts on my now modded New Braunfels COS, and cooked another cobbler in the 12" Dutch Oven for another home run.

I'm amazed at how well my modded COS now performs! Thanks to all who have posted info and pics on this subject. I actually did four mods (thick steel baffle, lower the chimney with aluminum flashing, lower thermometer to grate level, and I lined the cooking chamber with bricks to act as a heat sink) and the difference is amazing. Before mods one chimney of charcoal (small chimney size) would bring the temp to about 250-275 (old thermo location), and after mods only to about 150 to 175 degrees. Another huge change, before mods if I added any wood and a flame started, the cook chamber would soar quickly to 300 degrees and over. After mods, I'm finding I can burn 1/3 or 1/2 logs with open flames, and not have huge temp spikes. In fact, to get the temp up to the 225-250 degree range, I'm finding that burning logs is almost necessary! I havn't installed a second thermo yet to firebox side of cookchamber, but checking with the remote digital unit showed about a 25 degree difference across the cook chamber. Much better as before, the meat next to firebox was scorching quickly. While cooking the four butts friday the 4th, I would rotate about every 90 minutes away from the firebox side and it worked amazingly well!

Anyway, thanks everyone for posting about these mods and giving detailed instructions. My mods have vastly improved my COS!!!

post #14 of 17
welcome to smf, glad you got the info you needed to make your smoker a better operating device for you, thats what this site is all about!!!!! cant wait to share a smoke!!!
post #15 of 17
Welcome Dave, good to have ya here!
post #16 of 17
Glad to have you as part of the SMF. Lookin' forward to your next smoke.
post #17 of 17
Welcome to the SMF Dave!!
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