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New to the Forums - Longtime smoker

post #1 of 13
Thread Starter 
I just found and joined the SMF Forums about a week ago but I've been smoking meats (Pork, Beef, Elk and Trout) and things for years.

I need to preface the last statement with "I was just winging it all that time." I got some information from my dad who used to own a BBQ/smokehouse in the Kansas City (that's Missouri!) area, but he's been fairly tight-lipped with the information. I've also done lots of online research and a few years ago purchased Steve Raichlen's book "How To Grill" (I have more problems grilling than I do smoking).

Don't get me wrong, I've held my own over the smoker. I recieved the best compliment from my wife after a visit to Famous Dave's BBQ (a national BBQ chain for those who don't know them). She told me that their brisket was okay, but mine is a whole lot better.

While I never fail to get compliments, I KNOW that I can do a whole lot better. That's where this Forum comes in.

I am still in the process of preparing 1/2 of an Elk tenderloin. I'll let you know how it turns out. I also smoked 2 slabs of ribs using the 3-2-1 Method I learned about here. I used a combination of hickory, oak, and apple woods. My wife is still raving about them! Thanks SMF!!
post #2 of 13
Welcome to the forum theginsue! Hope you enjoy yer stay with us!!
post #3 of 13
Welcome! If you can't find it here, it aint been done yet.
post #4 of 13
Spam reported go away ereieoty
post #5 of 13
Greetings from So Cal!
Happy smokes
post #6 of 13
Welcome to SMF, glad you joined us
post #7 of 13
Welcome Ginsue. I agree, Famous Dave's is good but he has to try and satisfy the masses. Your own brisket is better. Fer sure. Back yard brisket rules.
post #8 of 13
Welcome to the forum from the other side of the mountain!
post #9 of 13
welcome aboard
post #10 of 13


What Wayside said about back yard briskets---they rule!!
post #11 of 13
welcome, i love this site have learned more here that by myself with years of smokeing...glad to have ya here
post #12 of 13
welcome to smf. great sight and all the people so helpful. join in and be active, cant wait to see some of your smokes with qview!!!
post #13 of 13
Thread Starter 
First, thank you all for the warm smokey welcome!

Next, I have a funny story that ronp's sig block reminded me of - my best friend and his boss many years ago tried to use an old frig for a smoker. They had a massive heat element inside and found that between the inner and outer layers of metal of the fridge was insulation - which proceeded to meld and create a nasty (and most likely toxic) gas. The insulation caught on fire and, with the smoker/fridge against the house, caught the house on fire (they got it put out with a garden hose). That was their last attempt at such an undertaking.

I took about 1/3 of the elk in to work today and boy-howdy did they love it. I had cut the loin like you would a brisket and provided a little BBQ sauce just in case. Most folks passed on the sauce (smart). The real test came in when I had my best friend (yes, the one mentioned above) over this evening to try it (he was out of town this weekend). He passed up using a fork and chose to eat it with his hands. I thought he was going to suck the skin off of his fingers. I sent him home with about 2/3 of what I had left with a promise that he could bring over his elk, pork loins, etc. and WE would smoke them for him. His one criticism is that it was a little too salty. The only salt I used was 2Tbsp in the rub - which will now be cut in half. He, like my wife and I are on low sodium diets (health and age issues) so ANY salt is more noticeable than it used to be. The salt issue aside, I was feeling mighty proud today!

I apologize for not getting any pics to post - I will next time.

Bassman, let's smoke this state up!
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