Hello from Gilroy California

Discussion in 'Roll Call' started by porkbone, Feb 2, 2008.

  1. Hi All,

    I've been checking out this site for a while and decided to join. Looks like a good group on here.

    I'm not really new to smoking, but want to learn as much as I can. Got some St. Louis Style ribs on the smoker as I type.[​IMG]

    Roger
     
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF! Maybe you can share some Qview of your smokes? Keith
     
  3. Welcome aboard SMF,lookin forward to seeing pictures of your St. Louis ribs,we love Qview here.[​IMG]
     
  4. richtee

    richtee Smoking Guru OTBS Member

    Welcome to SMF! New to smoking or not there's stuff here to learn. I know,,,I sure have. Alot. :{)

    Enjoy your time here.
     
  5. bustedluckbarbq

    bustedluckbarbq Master of the Pit OTBS Member SMF Premier Member

    Welcome to the SMF!! Lots of friendly folks here to learn from and just share the smoke with.....
     
  6. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    PorkBone
    Welcome to SMF !!!
    What type of smoker or smokers do you use?
     
  7. Thanks for the welcome.

    I'm using the Imperial Kamado smoker.

    Here's a pic of my smoker:

    [​IMG]

    The ribs got a few hours to go.

    Roger
     
  8. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Welcome to SMF. This place is great. Enjoy
     
  9. coldjava

    coldjava Fire Starter

    Welcome, and Very Nice lookin Pool.....eeerrrrrr smoker.[​IMG]
     
  10. kookie

    kookie Master of the Pit OTBS Member

    Welcome to the site. Unique looking smoker.

    Kookie
     
  11. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Welcome borkbone to smf and glad your here!!!!!!!
     
  12. charles1056

    charles1056 Meat Mopper

    Welcome to the SMF, Porkbone. Nice smoker. Can't wait to see the ribs.
     
  13. OK, Ribs are done, so here is my first Q-View:

    Ribs ready to go on the Q. They were in the fridge all night with some rub.

    [​IMG]

    Here they are on my kamado:

    [​IMG]


    Here they are just off the kamado:

    [​IMG]

    Here they are on my plate:

    [​IMG]

    Now time to enjoy. [​IMG]


    Roger
     
  14. desertlites

    desertlites Master of the Pit OTBS Member

    welcome porkbone,how's the garlic capital of the country-boy do I miss the smell there-you gonna have lotsa fun here.
     
  15. Thanks desertlites. We try to attend the Garlic Festival at least once every year. Gotta love the calamari.

    Roger
     
  16. white cloud

    white cloud Master of the Pit OTBS Member

    Yea definitly got the thin blue goin on there. Even the railings and skimmer turned a nice shade of blue.
     
  17. dpatterson

    dpatterson Newbie

    Hi, I just bought an Imperial Kamado that looks very similar to yours at a yard sale.  What kind of thermometer are you using and do you hang it from the top, as you can probably tell I don't know much yet but willing to learn.  One more question how long did you cook your ribs for, they look great.  I think having a thermometer would help me tremendously.  Thank you.  Dolores
     
  18. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Hi Dolores, and welcome to our forums.

    You've posted this question in a very old thread (over 5 years ago).  You will have more success getting answers if you search or browse the charcoal smoker forums.  And since this looks like your first post here, when you get the chance you oughta drop by in the Roll Call Forum to introduce yourself and get a proper SMF welcome from other members.

    Good luck!

    Red
     

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