Hi...
I used to be a member here under the tag "prplptcrzr" but was MIA for a while. I'm back, and am so impressed with how this forum site has evolved. Great job, Jeff and administrators!
I smoke meat for fun (and for nourishment!) but would like to venture out into the world of amateur bbq competition. I believe I can smoke a good product and would like to stat finding places like local churches, clubs, etc that may hold small competitions - don't know if I'm quite ready to compete with the Myron Mixon's of the bbq world at this time!
I use an Oklahoma Joe (or I call it "Okie Joe") wood/charcoal smoker and I love it. I've had her for about 5-6 years now and she's going strong. She's cast iron and starting to show some rust, so I'm going to look around the forums to see if anyone's posted any threads regarding care and restoration of cast iron smokers, if any. I can do great ribs, chicken, London broil and butts, but I have yet to do a beef brisket.
Basically, I'm here to have fun, get to know some of you, swap recipes and I will be asking you seasoned (no pun) pros some questions about techniques and what have you. Glad to be back and by all means, drop me a note to say hello and let's get to smokin some meat!
Regards,
Sam
I used to be a member here under the tag "prplptcrzr" but was MIA for a while. I'm back, and am so impressed with how this forum site has evolved. Great job, Jeff and administrators!
I smoke meat for fun (and for nourishment!) but would like to venture out into the world of amateur bbq competition. I believe I can smoke a good product and would like to stat finding places like local churches, clubs, etc that may hold small competitions - don't know if I'm quite ready to compete with the Myron Mixon's of the bbq world at this time!
I use an Oklahoma Joe (or I call it "Okie Joe") wood/charcoal smoker and I love it. I've had her for about 5-6 years now and she's going strong. She's cast iron and starting to show some rust, so I'm going to look around the forums to see if anyone's posted any threads regarding care and restoration of cast iron smokers, if any. I can do great ribs, chicken, London broil and butts, but I have yet to do a beef brisket.
Basically, I'm here to have fun, get to know some of you, swap recipes and I will be asking you seasoned (no pun) pros some questions about techniques and what have you. Glad to be back and by all means, drop me a note to say hello and let's get to smokin some meat!
Regards,
Sam
