Cap'n Doctor

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doc beasley

Newbie
Original poster
Nov 18, 2012
4
10
Near Savannah, GA
Hello from the Low Country of SC near Savannah, GA. Retired Senior Citizen, Honorably Discharged A2C Air Force Veteran Oct 60 to Oct 64. My tour during cold war never saw a hostile shot fired and my sincere thanks to all Veterans for their service to our beloved US of A.  Commercial shrimper 15 years.

We did a lot of community BBQ'ing back in the good old days and my skill level is 7 out of 10. Married 37 years to a great Lady my Georgia Peach.

Have Weber two burner grill and love it just bought Master Forge red smoker have Turkey breast on it rat' now lid is jumpin' up and down.
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 Ambient temp 50F and it's been on hour and half wide open and max's out at 260F.  In a corner on the Lee side of the house, out of the wind, with piece of plywood help keep it sheltered. Plenty of smoke from big hunks Mesquite & Hickory I soakd overnight.  Have done a lot of grill smoking on the Weber using the high back rack and stainless container for chips always came out good.

Other interests, use to build and overclock computers before building your own was no longer cost effective. Pilot licensed for single engine land we five airplanes from time to time. To old now reaction times slowed waaaay down, so I let discretion be the better part of valor and hung up my wings. Your basic River Rat love fishing, crabbing and shrimping for fun with cast net. I spent so much time on shrimp boats I lost my desire to "go out on a boat" for longer than a few hours and rather enjoy the river and it's gifts working off a dock.  Funny how a 75 foot boat in two days becomes the size of a shoe box.

So 'das about it from this side and look forward to hangin' out with you Gents learning the finer points of grillin' and smokin'.  Interested in learing how to smoke shrimp and fish but I'll put that in a new thread. Ya'll be well and tight lines and fair winds to ya'.
 
Welcome to the "Bunch"
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 , DOC. Hope you come to call this 'home'. Lots of good info. here... as for the smoking Fish , well those fishy little characters that know how , will be along soon
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Be sure to send us some Q-view of you and your stuff, we're curious
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Have fun and...
 
Thanks to all for the welcomes. S2K9K - Looks like we hail from the same parts.  Turkey came out fine. smoker temp never went over 285 left it in 2 & half hours opened once to add chips. The idiot pop out thingy had popped out but when we stuck a meat thermometer in it was only 160 so popped in the convection oven for an hour @ 350 then was 170. Just the wife and me and our lil' girl doggie all chowed down happy, happy, happy.  First thing I'm gonna' do is high tail it to Lowe's and get a digital meat thermometer you can leave the probe in with the readout outside so's there's no doubt about what the internal meat temp is. Every Christmas we get a nice standing rib roast and have a meal to die for, love it on the rare side of medium rare.
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  About a month overdue for a rack of baby back pork ribs to.

<Grinnin' while smackin' my not-greasy-enough greasy enough lips> Okey-dokey then, we're out'a here and ya'll have a nice evening.
 
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