Hello from Kentucky

Discussion in 'Roll Call' started by reddog3d, Jul 23, 2013.

  1. Hello all,
     
    My friends know me as Greg. I am originally from Florida, but have lived in Lexington, KY for the last 5 years.
     
    I have grilled, and smoked using various grills for over 30 years now. But after talking with some co-workers, I decided to try an electric smoker (Masterbuilt model 20070712 Smokehouse 30" smoker). I didn't want to invest in an expensive smoker until I had a chance to evaluate the results compared to smoking using my grill.
     
    I mix a lot of my own rubs. Some from mixtures of spices from a local food store (Fresh Market). My favorite is to use their Jamaican Jerk seasoning with kosher salt (2-1) mixture, on a pork loin. 
     
    I look forward to learning from the expansive experience on this board.
     
    Greg
     
  2. s2k9k

    s2k9k AMNPS Test Group

    Hi Greg! :welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 1,000,000 posts describing it! Yea that’s right over 1,000,000!

    The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

    We have an Articles section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

    You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!
     
  3. Welcome Greg!  That Jamaican Jerk seasoning on the pork loin sounds delicious!
     
  4. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]to SMF!  We are so glad you joined us! 

    We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

    If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per Jeff. Not that you have done anything wrong....just a little bit of FYI for new members!

    If you need any help roaming around the forums....just holler!  Happy to help out!

    Kat
     
  5. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome aboard, Greg!  You've found a great place to share ideas on our favorite pastimes...smoking and grilling great food!  There are plenty of friendly and knowledgeable people here who really enjoy helping one another.  Any time you need help, just ask and you'll get plenty!

    Red
     
  6. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Hi Greg!  My wife loves Jamaican Jerk spice...might have to give that a try.

    [​IMG]  to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge.

    One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and its basically the [​IMG]!!!

    So, don't just talk about your food, show it!  Otherwise you may get a gentle reminder, like this...

    [​IMG]   or this...[​IMG]

    Good Luck and Get Smokin'

    Bill
     
  7. Hi there, Greg. I have the same Model smoker, and I'm having an issue getting a real smoky flavor. I used a Brinkman Charcoal smoker for years with great success; and though I love the temperature control and tenderness of the meat, I'm not getting a great smoke taste.

    Have you found this to be the case? Any tips or tricks you could share would be appreciated.
     
  8. Hi Michael,

    Yeah, first couple of uses had good smoke, and it went downhill from there.

    I can smoke at 275-325 degrees and get good smoke. Some meat this works with. Like sausages, beef, chicken, etc.

    However, when I tried this with a picnic or boston butt, they weren't as tender.

    So, when I want to smoke at 225 or so, I do this: Light a few charcoal briquettes in the grill first. In the wood chip tray, I put about half an inch of wood chips in the bottom, and place 2 briquettes on top of the chips. I put an aluminum foil tent over it to keep drippings out, but don't put the metal lid back on it.

    I plan on ordering an AMNPS soon to help with the smoke. Seems a lot less complicated that what I am doing!
     
  9. I received the AMNPS suggestion as well, and am about to order it. I'll let you know how it goes as soon as I get a chance to play with it.
     
  10. [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   Where abouts in south Texas

     

    Gary

     

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