Decided to stop lurking...

Discussion in 'Roll Call' started by thestealth, Jul 28, 2009.

  1. I've been lurking this forum since I got my smoker, finally decided to sign up to say hello and thank you.

    About a month ago, my good friend of 20 years moved to Florida. Several times a year, he'd have a smoke out. I always gave him a hand, but that was about it. For a going away gift, he gave me one of his old smokers, an cheapo Brinkmann offset. I asked what I was supposed to do with it, he laughed and said, "don't worry, you'll figure it out, you've helped me enough over the years."

    My wife has always been the grill master at the house, but, I told her the smoker was mine. [​IMG]

    After much reading on the forums and other sites, I made some of the common modifications to my new (old) Brinkmann, heat deflector, tuning plates, chimney extension, plus I sanded it down and have been working on seasoning it (like a cast iron skillet). It's starting to come around, about the only things I have left to do is a little welding to sturdy it up, a firebox, put on new shelving and some quality door thermometers.

    Well, enough gabbing, here is my lastest smoke...thanks in large part to this forum, a couple of fattys.

    Close, gotta probe them. I was shooting for 160*


    Target temp hit and then some...165*


    Our grilling area. I think Max would fit on the smoker...but I'm not gonna cook him up. [​IMG]

    Thanks for looking,

    Billy

    edit: Almost forgot.


    I made 2 different rolls, one with spicy sausage and one with mild sausage. The spicy one I used pepper jack cheese, jalapenos, cayenne and roasted red peppers. The mild one I used pepperocinis, banana peppers, poblano and roasted red peppers. All the peppers came from my garden. :)
     
  2. bigsteve

    bigsteve Master of the Pit

    Welcome aboard Billy. Pics look good.
     
  3. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF, Billy. Glad you decided to stop lurking and join us. Nice job on the fatties. What did you put in them?
     
  4. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    2 things. First, welcome to the site. You found your second home.
    Second, thats the ugliest dog I ever seen LOL. Dude that is too funny, I had to look twice to make sure I was seeing it right [​IMG]

    Any your fatties, well they look great. Good job.
     
  5. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum. Good looking fatties. Thanks for the Qview.
     
  6. fired up

    fired up Smoking Fanatic OTBS Member

    Welcome aboard!
     
  7. eaglewing

    eaglewing Smoking Fanatic SMF Premier Member

    Greetings and Welcome to the board.
    Settle in and have fun.
    Any questions, ask the experts...
     
  8. Thanks for the warm welcomes everybody. [​IMG]

    When I first read your question, I read it as "what did you put them in?" All I could think of was...well...my belly, what else? I'm glad I reread the question before I commented. *need more coffee*

    I made 2 different rolls, one with spicy sausage and one with mild sausage. The spicy one I used pepper jack cheese, jalapenos, cayenne and roasted red peppers. The mild one I used pepperocinis, banana peppers, poblano and roasted red peppers. All the peppers came from my garden.

    Yeah, max is so ugly he's cute. [​IMG]
     
  9. I do have some real dogs however. Max is just my fertilizer maker/tomato grower. ;)

    ginni, blondie and mocha.


    I don't know why, but I like this picture. I think it's the determination he had trying to keep up with the canoe (not that it's noticeable in the pic).
     
  10. The very first thing I smoked was a cherry pie. Some years ago, a buddy told me about the smoked cherry pies he makes. For whatever reason, we've never been able to hook up so I can sample some of his pie, but I never forgot it.

    So, the big day of getting our feet wet smoking came and I made a cherry pie. I used frozen cherries, brought a cup of water a cup of sugar and 1/4 cup of cornstarch to a slow boil. After a few minutes I mixed in the cherries. Once they were thawed out, I spread them on a cookie sheet. I had the smoker going at about 150* Placed them as far away from the inlet as possible (no heat shield yet) and cold smoked them for about an hour. While I was smoking the cherries, I made my crust t(he crust is just a basic shortening, flour and water recipe. I did add some cinnamon to it though) and got a full chimney of coals hot. I pulled the cherry mix, dumped the coals and opened the dampers.
    Once the smoker got up to 350* I put the pie on (no wood, just coals). I turned it after a 1/2 hour (it was at 375*), pulled it after an hour....here's the result.



    It was great.

    Once the grill cooled down to around 250* we put on a whole chicken and a brisket. We had marinated them all morning with our vacuum sealer.
    Here's the finished product.


    The rub on the brisket was just sea salt and black pepper. Nothing fancy.
    I wish I would have taken some pics of the brisket when I was carving it...it was beautiful.

    After all was said and done...I decided to make an apple pie. Same process as the cherry, except I used canned apple filling. I didn't really like how it turned out, the apples took on too much smoke...then again, I'd had some beers so I probably threw on too much wood. It looked good however.


    Since our first smoke, I've found a reason to smoke everything. I've smoked several 1/4 chickens, a rhubard pie. Last Friday, I smoked bacon cheeseburgers for the family. I didn't get any pictures of them because we were in the process of canning green beans and marinara (arribiata) at the time, but they looked good and were damn tasty.

    I've mostly used Pecan wood. A friend of ours owns a pecan farm so I can get it at the right price...free. [​IMG]
     
  11. the dude abides

    the dude abides Master of the Pit OTBS Member

    Nice looking fatties. Welcome to the SMF
     
  12. wutang

    wutang Smoking Fanatic OTBS Member

    Welcome aboard. All the pics look great. Free pecan.. I am jealous.
     
  13. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Welcome to SMF. Glad to see you are jumping right in with the Qview. We like pictures. Check out the 5 day ecourse if you havent already.

    [​IMG]
     
  14. Thanks again for the warm welcomes. This is a great forum with many knowledgeable members that are more than willing to help out. That's so cool.

    I will check out the ecourse.

    My wife is starting to think I have a problem...every time we discuss dinner I try to come up with a way to smoke it...it's an addiction. [​IMG]

    edit: in case anyone is curious about my screen name, I've been a Dodge Stealth owner for 10 years. It's my default screen name on the few forums I'm on. Not very creative, I know, but it's served me well for several years.
     
  15. tacman

    tacman Meat Mopper

    Welcome to the smf.

    Thank your friend in Florida next time you hear from him as it appears he did a fine job introducing you to the addiction.

    It appears you will have no problem holding your own in a throwdown with him the next time you are together.
     
  16. billbo

    billbo Master of the Pit OTBS Member

    Welcome Billy! Run Max, run!
     
  17. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Glad to have you with us. That is some great looking Chow.

    Be sure to check out Jeff's 5Day Smoking Basics eCourse, you can find it here 5 Day eCourse
     
  18. Signed up earlier today. Already read through the first lesson and the accompanying links. :)
     
  19. Yeah, we talk about once a week. I thank him every time for my new found addiction.[​IMG]

    I think he's pretty safe. He's 13 years old, so I imagine he'd be pretty tough by now. [​IMG]
     
  20. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    No need to apologise. We kind of expect someone named thestealty to lurk in the shadows for a while. [​IMG]

    Glad you came in from the cold though. Welcome.

    Tip: next time use cherry wood for the cherry pie.

    We had a Pot Belly Pig but it was a boar and got really mean. Reluctantly We gave him away.
     

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