Glad to be here

Discussion in 'Roll Call' started by bking7997, May 27, 2011.

  1. Hello all,

    I just recently found this site and have been very impressed.  I was born and raised in Kansas City, MO and in my opinion, am surrounded by the best BBQ in the world.  I understand that some of you will think I'm crazy so we'll just have to agree to disagree on this one.  I am 32 years old and have been grilling for as long as I can remember but have only been smoking meat for the past couple of years.  I bought a propane vertical smoker about a year ago and have had pretty good luck with it but it is nothing like the wood burning one that a friend of mine has.  In the next few months I have decided to construct my first real competition smoker.  I want to use something like a 500 gallon propane tank but I am looking for something with a larger diameter so if you have any suggestions I welcome them.  I am wanting to attach it to a trailer so it is mobile and I am wanting a 3 or 4 shelf rotisserie.  I am looking for any ideas that you can offer and I have been and will be looking at the forum pages.  Should I make it an RF smoker or direct smoke?  I still don't have a good understanding on the pros and cons of the RF.  

    Well thanks for any input you guys can offer and I look forward to being an active member of this site.

  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF I am sure you will like it here
  3. fpnmf

    fpnmf Smoking Guru OTBS Member

  4. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    Welcome to the Forums!!! [​IMG]
  5. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Now don't get us started on regional BBQ here.  The one thing we call all agree on is welcome to the club.
  6. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Considering you are from my old stompin grounds I would agree KC has great BBQ.  Being older now and having traveled all but the far far north I have come to appreciate other regions and there particular spin on the food.  I now live in the deep south and I can tell you there is some great food down here but BBQ KC style is tough to find away from  my Lang stick burner.  Welcome to SMF by the way!
  7. africanmeat

    africanmeat Master of the Pit OTBS Member

    Welcome to SMF  I am glad you joint us

    You are in the right place the folks here are help full and knowledgeable

    Don’t forget the Qview    
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]   Glad to have you with us!
  9. grohl4pres

    grohl4pres Meat Mopper

    Hey man you are going to like it here.  I am originally from Oklahoma and I am partial to KC, OK, and TX BBQ.  I am on the east cost now but I used to go to KC almost every year to watch the University of Oklahoma Sooners win the Big 12 in KC and we always had to go to Gates BBQ.  My Favorite joint in KC.  I still order their sauce and rib rub from time to time.  When I first moved to NC the BBQ was quite different.  They have a vinegar sauce and I could not get used to it.  My wife loves it but I think it bothered me to be able to see completely through the sauce.  The thing I did pick up is how to do a pork butt!  It is awesome to try BBQ around the country but it is hard for me to get away from the styles I grew up with.  My biggest complaint about living on the east coast is finding good beef ribs to cook!  All I can ever find is small beef back ribs with no meat and all fat & bone.  Enjoy the forum because there are guys here who know what they are talking about and love to help plus you see some stuff you have always wanted to try and it looks great with good reviews.  [​IMG]  
  10. scarbelly

    scarbelly Smoking Guru OTBS Member

    Welcome to SMF - There are lots of great folks here
  11. meateater

    meateater Smoking Guru SMF Premier Member

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

    beer-b-q Smoking Guru OTBS Member


    Welcome to SMF, Glad to have you with us.

    This is the place to learn, lots of good info and helpful friendly Members.

    Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.

    We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
    this is the place. 

    Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

    Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  

    Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.

    Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa

    Tips For New Members.
    1. Go into your profile and Under Location put where you are.
    2. City & State or Area & State will do. This will help members when answering your questions.
    3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
    4. Do Not Post  your other questions and smokes in the Roll Call Forum.
    5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
    6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
    7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
    8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
    9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
    10. A good choice for a remote dual probe thermometer is the Maverick ET-732
    11. Remember, We Always Cook by Temperature and NOT BY TIME...
    12. Sign up for Jeff's 5-Day eCourse.  Click Here
    13. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.

    14. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

    15. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...
  13. venture

    venture Smoking Guru OTBS Member

    Hey, with another heartlander here, it has to be good!

    Good luck and good smoking!

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