Another Missouri Guy here!

Discussion in 'Roll Call' started by pyre, Apr 19, 2006.

  1. pyre

    pyre Meat Mopper OTBS Member

    Hello! I just found this great forum yesterday. I decided I'd be sociable and start posting!

    Grilling meat has been a long time tradition in my family. My father started making his own BBQ sauce a long time ago, and its always been a favorite of my family and whoever else tries it.

    After doing a bunch of research online, I took the plunge last weekend and bought my first smoker. Its the SnP Pro.

    Being the redneck that I am, if I buy something, I'm using it within the first day! So I got it home, assembled it, got it cured, and threw a pork shoulder in at 2pm in the afternoon. Big Mistake! (the first of many for the night!)

    So.. a little after midnight I was pulling it off the grill. I had a nice layer of creosote (sp?) on the outside. It tasted a little funky. But, the meat inside was still wonderful. We just avoided the outer brown and we still have some leftovers!

    I'm planning on making the smokestack modification sometime this week, then this sunday I'll be doing a full chicken. Hopefully I'll get the kinks worked out this time!

    I'm looking forward to learning a lot from you guys!

    -Pyre
     
  2. bob-bqn

    bob-bqn Smoking Fanatic OTBS Member

    Howdy Pyre!

    Congrats on the new smoker. 8)

    Good luck with the chicken. BTW, chicken likes higher heat to crisp up hte skin. You can smoke it at 225* but the skin will be rubbery. 325-350* will cook it quicker and you'll end up with edible skin. [​IMG] Don't forget to rotate the bird if it starts to cook more on the side facing the firebox end.
     
  3. jlloyd99

    jlloyd99 Meat Mopper OTBS Member

    Hi Pyre-

    Glad you found this wonderful site. You'll be able to learn alot and hopefully share alot as well. It sucks when we screw up but at least we're able to learn from it. And when the mistakes are edible it's not such a bad mistake afterall. Welcome again and looking forward to hearing from you in more posts.
     
  4. bekellog81

    bekellog81 Meat Mopper OTBS Member

    Hi pyre, glad to have another fellow Missorian join!!! Hey dont worry about your mistakes. With a little practice you will be turning out some great Q. Don't hesitate to ask a question, everyone is glad to help. This is a great resource!!!!
     
  5. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Welcome to SMF Pyre! Hope you take the opportunity to take tulsajeff's Smoking Basics eCourse. It is an excellent primer for getting started in the art of smoking. Looking forward to your future experiences.
     
  6. pyre

    pyre Meat Mopper OTBS Member

    Hey guys, thanks for the welcome and the tips! I have one newbie question, what are "skinnies" and "fatties"? I've been doing some reading here and I come across these terms a couple times now.

    Thanks for the help!
     
  7. jlloyd99

    jlloyd99 Meat Mopper OTBS Member

    Skinnies and Fatties refer to sausages done on the smoker. A fattie would be like a bulk roll of Jimmie Dean sausage and skinnes are the link type breakfast sausage. They're really good, I hope you try them sometime.
     

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