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Intro and story

post #1 of 19
Thread Starter 
My name is Mat.
I am a Personal Chef in a north of Dallas, TX suburb.
Obviously Cook Smoke and TX should always relate to each other.
I have always had the love and respect. I always swore that at some point I would work at a BBQ joint just to get the basics.
Never did though.
I have smoked with indoor electric box smokers, smoking pans, ect.
But I have never dealt with the big boys that do it right.
It is a goal of mine, to own a several thousand dollar massive smoker on a trailer so I could really do some catering damage and stuff.
But I just don't have the experience or funds to make that happen now.

Anyhow, I bought a little Brinkman Gourmet smoker. It is $80 new but I got it slightly used for $40. It is straight up, plug in coil, lava rocks on the bottom, water pan, and 2 small racks with a lid and a door.
I picked it up, swooped up some mesquite (large 3"+ chunks) on my way home, bought a whole brisket and I was on my way.
I figured, "im a chef, I know what the hell I'm doing". And off I was.

I trimmed off most of the fat leaving about 1/8" and cutting out the big rivers of fat between the muscles leaving me with 3 chunks of meat and a little fat.
I plugged that sucker in, threw in some chunks, added the meat and let her rip. It smoked like hell. I checked the temp a couple times and it was staying about 250 so I let it go 4 hours and was finished.

When it was cooling a little, I tore off a piece and blah! It was bitter and made my tongue numb.
A short internet search told me what the problem was. Creosote.
No worries because I shaved off the blackness and the meat was suitable for sandwiches, tacos ect.

But I'm here to educate myself and figure out how to rectify my problems.
Creosite Anonymous.
And of course, I hope to learn a whole lot more now that I'm here.
Thanks guys.PDT_Armataz_01_26.gif
post #2 of 19
howdy Matt welcome to SMF-ya like Ken says-TBS and the 5 day course-you will be a pro in no time-good luck.
post #3 of 19
Hi, Jeff's e course and this forum have helped me get going. Hope you enjoy the posts and keep with it.
post #4 of 19
Mat welcome to SMF glad you joined us. You will find lots of info here as well as some great recipes. As someone said if you don't find the answer just ask and someone will try to answer for you. Have fun and keep it thin and blue
post #5 of 19
Well you have come to the right place for info. Tons here and this sight has made me a much better smoker since joining. Good luck and let that meat reach room temp and your smoker settle out to just a little smoke and the temp is fine. YOur creosote will probaby be gone.
post #6 of 19
Welcome to SMF. In addition, some will say to leave a little more fat on the brisket. Personally, I don't leave it all on, but some to make it juicy and moist. Keep on smokin'!
post #7 of 19
Welcome to the SMF, looks like you're a quick study. Most of us have had some experience with the black phantom, we all get over it. Looking forward to your next smoke and Q!
post #8 of 19
Wlcome aboard Matt, I can't add to what has already been said other than I had been smokin' for almost 20 years and thought I had all the answers but then I found SMF. This site and these fine folks have helped me take my Smokin to the next level. A+ all the way around. Since you are a personal chef, make sure you share some of those recipies and any questions don't hesitate to ask.
post #9 of 19
Welcome to the SMF family. It's a great place. Diddo to the thin blue smoke.
post #10 of 19
Ditto blacklab...greetings Mat,
Personal chef...ahhh my dream job....I have often wondered how those inside smoker things work...... I can't wait to trade some recipes with you my friend! Remember we love Q-vue, and try Jeff's Rub it is YUMMY!!
Happy smokes!
post #11 of 19
Welcome Mat! South of you in Fort Worth. That's the best part, the only way to get better is to practice, practice, practice (and eat your mistakes.. yum!)
post #12 of 19
Welcome to the SMF family. Lots of good folk here to help you out. Ask all the questions you have, folks here just live to help out.
post #13 of 19
Welcome to SMF!
post #14 of 19
Welcome Mat.
post #15 of 19
Welcome Mat! That ECB electric can turn out some nice Que to get you started. BTW, we like Que view in case anyone did not already mention it.
post #16 of 19
Welcome to our little slice of smokin heaven matt! hope ya learn a lot from all the great people in here! You'll be an old smokin pro in no time!
post #17 of 19
Hey matt! I'm just a bit closer to oklahoma, up where I35 crosses hwy 82, and the first couple times, I wound up with as much creosote as meat...keep your airflow open, it helps loads, and it's better to burn a bit extra wood than to have mouth-numbing meats.

You're a personal chef...I envy your training, but I love cooking too much to make a career out of it. biggrin.gif
post #18 of 19
Hey Mat! Welcome to the SMF. I am not a chef, but my family thinks I am. I have been cooking for 20 years and like you I just started smoking at the first of 2008. You will find that your cooking know-how will come in handy with smoking. However, this forum is invaluable for advice and ideas. I have never used mesquite wood to smoke with. I have always used hickory and with great results. I have read that mesquite is mainly for seafood or something that requires a very short smoking time. I believe that is because of it's strength. That may be where your creosote problem came from. Keep on smoking and if you have any good BBQ side dish recipes/ideas, please share.
post #19 of 19
welcome to smf, i see all the proper recomendations have been given already. lots of fine folks like the ones who offered advice here willing to help. cant wait for u to get rolling and share some smokes with qview!!!
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