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New Guy

post #1 of 10
Thread Starter 

Just wanted to introduce myself.  I've been into bbq and smoking for about 7 years.  I've learned mostly from my old man.  I have an old offset charbroil smoker/grill.  I mainly use charcoal and wood chunks (mesquite/hickory).  I currently am stationed in Great Lakes, IL and moved here from south Georgia.


Anyhow I've been on the looking on the forum for advice about setting my vents, and thought this site was awesome and decided to join up.  I'm smoking 3 pork shoulders and 3 racks of pork spare ribs. 


Ya'll have a good one!



post #2 of 10

Nice ta have ya here and when you get a chance ,Show us some pics !

post #3 of 10

Welcome and enjoy the forum.  Don't forget the Q VIEW

post #4 of 10

Welcome and thanks for your service to the country. We appreciate what you do for us

Glad to have ya here and remember - no qview - it did not happen

post #5 of 10

Thanks for the introduction, and welcome to the SMF. Keep reading the forums as there is a lot of great information available to you. It's all good my friend.

post #6 of 10

First off welcome Adam to SMF. Then thanks for your service to this country and helping to keep us safe here. Now you will like this place for there is a very large amount of info and recipes for just about everything that you could ever dream of here. Now you can get any questioned answered here also. Anything from butchering to different ways of doing things. So welcome again and enjoy.

post #7 of 10

Welcome to the forum, gonavy!  

post #8 of 10

Welcome to the SMF forum, You came to the right place. Good people and good info.

post #9 of 10

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.

post #10 of 10
Thread Starter 

Alright boys and girls.


Thanks for the warm reception.  This site and forum are great.


I didn't realize the "qveiw" was needed for proof.  So here ya go. 

The pork shoulders came out great.  I started w/ charcoal then added mesquite chunks.  Then used "real wood" Charcaol and more mesquite for the rest of the cooking time.  I made mustard based and vinegar based sauces.  The ribs were done in w/ a fire on one side of the grill cavity using charcoal and cherry wood chips.  I used a rub then apple cider/apple cider vinegar mop during cooking on those. 


Alll in all a good day.  The pic is the left overs!  (I always make 3 times too much food)


bbq 6-27-10.jpg

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