• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Hello from St. Louis

4
10
Joined Dec 20, 2006
Just Joined the forum today!

I am from a small town in Illinois just outside St. Louis. I have just started learning to smoke meats. I have been grilling for a few years and always just ate ribs and pulled pork from restaurants. About a year ago My wife asked her boss if she could bring home a Brinkmann Smoke'n Pit Pitmaster that was sitting behind her office. He said yes, and thats when my smoking experience began. I started with ribs, and after several so-so batches through trial and error, I finally got the method down. I have been hooked ever since, and i will start branching out into other types of meat soon. My next task is to master pulled pork. I have tried half-heartedly to smoke a pork roast i had in the freezer, and for not knowing what i was doing it turned out ok, but not great!

Anyway it's great to be here...talk to you all soon
 

icemn62

Smoking Fanatic
OTBS Member
489
10
Joined Jun 20, 2006
Welcome aboard. Keep reading, and be open to learning. Soon you will be turning out product that will make all of your family and friends hanging out at your house.
 

abraxasil

Newbie
27
10
Joined Nov 21, 2006
Welcome! I'm new to smoking too and everyone here has been fantastic with their help! You'll learn a ton here!
 

bwsmith_2000

Master of the Pit
OTBS Member
1,350
13
Joined Jul 9, 2005
Smellthatsmoke,
Welcome to the forum! There is no doubt in my mind that this is the primo smoking forum on the web. I think, in time, you will agree. There's an awful lot of information here and it's all good. Tulsa Jeff's eschool on smoking is great. If you have the inclination, check it out. It's very well worth the time. Welcome aboard and post often!
 

ultramag

SMF Events Planning Committee
2,112
13
Joined Apr 17, 2006
Welcome to SMF smellthatsmoke!!! Glad you decided to join us.
 

larry maddock

Master of the Pit
OTBS Member
1,070
10
Joined Sep 27, 2005
hello hello
my apartment is in st. ann.
thats in north st.louis county.
my corner is st.charles rock road.
i live about 2 miles from lambert airport.

but-- i spend most of my time at my honey's margaret...

my smoker is there...
thats st clair,mo..
franklin county.

about 60 miles out I 44 from downtown...

back in the 70's--
when you could not buy beer or alcohol in missouri on sunday.

i went across j.b. bridge many times to columbia for firewater..


if you want to learn different ways to think about smoking--
your at the right place..
 

Dutch

Smoking Guru
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
7,026
196
Joined Jul 7, 2005
STS, glad to have you here at SMF. Pork butt is the most forgiving piece of meat to mess up on. It will take temp. spikes better than other meats. Check out the Pork Forum and visit a few of the Pulled Pork threads for ideas and to see what others have done. Don't forget to take a look at Soflaquer's Finishing Sauce for Pulled Pork. It is a must have!!

Enjoy!!!
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.