2401 posts

[deejaydebi]

I can't believe I posted that many times the counter must be off! I know I've lost alot of sleep trying to keep up with all the new posts!

 

[smokyokie]

I think the need for user groups is fully illustrated here. Obviously people like DJDEBI and GYPSYSEAGOD need to have their own user group, call it maybe "addicted posters and board monopolizers " usergroup. That way they can post all they want and no one will be bothered by their monopolizaqtion of the forum.

I'm still wondering how someone could be talking about doing thier first prisket in Nov. o6, and be a brisket expert by June 07.

 

[bigarm's smokin]

Tim, I didn't see any smile's or humor things on your message. You didn't mean your message as serious, did you?

Terry

 

[deejaydebi]

SmokeyOkie

That hurt!

 

[smokyokie]

Sorry about that Terry, I guess I forgot myself.



No harm intended, but as your revised post stated, yes ther are a great many experts here on the forum. I would tend to think that anyone that has smoked a few tons (literally) of brisket, ribs, yardbirds and has been smoking meats in both large and small quantities for over 30 years would be considered expert in anyone's view. You might not care for their food, but I think that they are experts.

In the post that you edited and revised, you stated that you didn't think anyone here thought of themselves as experts, if you look around, you'll see who the experts are, and then you can learn from them, as well as learning fro the newbies that have fresh new good ideas.

As I understand, this forum was started as a place where newbies could come and get advice from the folks that had a lot of miles behind them in the world of smoking meats. IMHO, it seems to be straying from that a bit.

If my statements hurt your feelings, please accept my apology.

 

[smokyokie]

 

[gypsyseagod]

it was only tongue in cheek,and i meant what a great place it is.

who is the 11/06-7/07 brisket expert ?? i'd like some tips.

 

[squeezy]

Hey Steve ... almost didn't see this post. First of all this post is in the wrong place, you need to go to "Roll Call" and introduce yourself ... and then ask away!
Unfortunately, it will be too late to help this time. You should put a thermometer probe in the thickest part of the thigh (not touching bone) and when internal is 170º, it'll be ready regardless of time. Smoker temp. has a lot to do with cooking time. Check the sidebar on left or click here http://www.wyntk.us/food/smoking-tim...eratures.shtml
Hope I was of some help!

 

[smokyokie]

Good work Squeezy, nice save (in more ways than one)

Way to be there and help out the newbie!

 

[cascadedad]

Gee, I've only done two briskets and everyone I know thinks I'm an expert!!! It's simple.

Just pick out a nice packer brisket about 12-13 lbs, put rub on the brisket, sear the brisket all over, put it in a foil pan fat side up, smoke it for 2 hours at about 260*, flip it over and smoke it for another hour, flip it over and foil it, put it back in the smoker for about 5 more hours.

Easy!

Truthfully, the internet is a GREAT place for newbies to learn a new skill. With the knowledge that the real "experts" share, it is easy to feel like an expert very quickly. AND I have learned that sites like this can be just as addicting as the food we learn to prepare.

On another forum I belong to (not related to smoking), I have learned it doesn't take long to spot the experts and the pretenders.

 

[smokyokie]

That's right, there are smokers and smoke blowers, doers and posers. I guess that holds true in all walks of life.

 

[deejaydebi]

SmokyOkie

I was refering to Gyspy and myself when I said I don't think anyone considers themselves experts. I may not have smoked TONS of briskets but I had sucessfully smoked 79 briskets in various forms between November 2006 and June 2007 according to my logs. I don't consider that to be inexperianced either.

No I do not consider myself an expert nor do I think it takes years of doing a thing necessarily to make one an expert. There is always something new to be learned and our newbies are always showing us new inovative ways of prefaring the same old things. Sometimes one has to think "Outside the box."

I have not tried you method yet though one of the reasons I installed a grill in my new smoker was to try it - as I did'nt own a grill a working grill. I will when I find another one it looks marvelous!

Passing on ones experinace does not just belong just to those who have done a thing for decades - McDonalds has been making hamburgers for manay year and they still haven't gotten it right IMHO.

I'm not sure what prompted the attack but I accept your appology and hope we may together continue to help our new friends and extended family members of the forum.

God Bless

 

[hawgheaven]

Well, I came here to learn about smokin' and true Q-in', and that's exactly what I'm doin' dammit! I am very happy with all the knowledge I have gained and all the new friends I have not yet met (but with Meowy's picture post, I feel like I have...).

I am no expert at smokin' yet, but I do feel confident and comfortable enough to let newbies know what to do, what I've learned, mistakes I've made, how to correct them, and share my experiences. Truth is, I'll never profess myself as an expert at anything... not because I doubt my abilities, but just because I'm not programmed that way. I just like to share what I know.

There isn't one day I come here and don't learn something new. The collective knowledge here is awesome!

We ROCK!!

 

[monty]

Ok, folks, ENOUGH!

I am truly disappointed in what I see in this thread as a bunch of slams. Some of them are arrogant and totally against the spirit of this site.

After I finish with what I have to say this thread will be locked down so I urge you all to listen carefully.

First, it is totally unnecessary to slam anyone for any reason. You have moderators to go to if there is a problem.

Post count shows PARTICIPATION! Don't like the niumbers someone else is posting? Tough! We love the posts! The more the better! ON or OFF topic! Just like a family discussion that occurs around the dinner table. That is how we get to know and enjoy each other.

Bottom line.....

If I find a post that slams another member as sharply as I have seen in this thread the author of that post will be suspended for a minimum of one week. If an OTBS Knight participates in a slamming I will yank their membership. PERIOD!

I hope that those of you who have authored sharp comments will take note.

This site is built on courtesy and good will to all members. And anyone displaying a discourteous or ill tempered attitude will no longer be welcome here.

 

[Dutch]

I agree with Monty on locking this post down and stand by his actions and support him in any suspensions should they be needed. Those who have earned the title of Knights of the O T B S earned that title in part by helping others and making members feel welcomed to SMF (new member and veteran member alike). I havenâ€[emoji]8482[/emoji]t been following this thread as closely as I should have, but reading through it again from GSGâ€[emoji]8482[/emoji]s first post to the end; I have come to this conclusion, if I was looking to join this Forum, the way this thread spiraled into the toilet would make me look elsewhere. We need to remember folks, we arenâ€[emoji]8482[/emoji]t the only site out there dedicated to smoking foods but we are the best! Letâ€[emoji]8482[/emoji]s keep it that way!

Thanks!