Since the site has undergone a revamping, I'm not sure where to post my introduction.
I'm definitely a smoking newbie. Let me start by telling how I came into this awesome hobby and lifestyle. A year or so ago one of my customers (I'm a self-employed mechanic and electrical engineering student) gave me a smoked trout as a tip after fixing his truck. I brought it with me the next day when some friends and I headed up to a secluded reservoir in Wyoming. I unwrapped the foil and shared that trout with them. Long story short, my friends loved it and many pieces of fish skin ended up stuck to the side of a full size van from throwing the excess out of the window at interstate speeds. Of those friends who loved it is a member of this site, gmebey, who liked it so much that he decided to break out his smoker that was bought for him for Christmas years ago that failed miserably on his first try. He decided to give smoking a second try and since that time he has turned into a smoking aficionado and has changed his life for the better. He has also converted me away from grilling and into the beauty that smoking is. Through the wisdom of gmebey and the forums, I have chicken (drumsticks and or kebabs, etc.) down to a delectable science.
I got my first smoker about a month ago. I wanted to start smoking near the new year but that progression and story can be saved for a later time. It's a Masterbuilt electric smoker and what a piece of crap this thing is out of the box. Horrible smoke generation and temperature regulation. On my lazy days I love sitting and drinking beer while monitoring my smoker but his thing is ridiculous. In the end I'll probably piss off some purists because I want to automate the process. In essence I have developed a porky pal style external smoke generator clone and I'm going to gut the electronics of the Masterbuilt to integrate an industrial PID controllerwith ethernet capabilities.
What does an ethernet capable PID controller add to the smoking process you may ask. Well, in the end, once the meat has reached the proper internal temperature (with industrial quality temperature regulation), my smoker is going to drop the temperature and send me a text message. My smoker is going to act like a modern teenager with responsibility skills and let me know that my meat is done and maintain a lower temperature until I come home and partake of smoky goodness.
Regardless, I didn't come here with intention of blowing smoke up anybody's posterior end in terms of how I want to smoke things, I came here to say hello to the community and give some of my background information. I'm a true convert in the sense that I will smoke food for the rest of my life.and I am a much better human being because of it.
I've been lurking on this site for quite some time now and I just wanted to show my appreciation for the wonderful tutorials/input towards my smoking habit. Thank you all. To end things off, Qview is located in a reply below (screwed that one up in the original post). I made several ABTs to tide me over until these beautiful ribs were done (sorry, no Qview on those, I was to hungry to grab my camera in time).
Thank you people of smokingmeatforums.com, take care and good night,
Edited by sparksnsaaben - 6/2/10 at 9:26am