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Hello SMF from Pasadena Maryland.

Discussion in 'Roll Call' started by brady311, Nov 12, 2013.

  1. Hello All,

     I am new to this fine art of smoking, I have smoked a few things like a whole hog, a whole deer, and some ribs and chicken. I cooked all of those on an offset smoker but I just recently bought a Weber Smokey Mountain 18.5". My Oldest of three boys loves grilling with me and enjoys watching BBQ Pitmasters so I want to get him involved in this process. I haven't fired up the WSM yet but my wife already bought a rump roast, pork butt and two top rounds AKA "London Broil". Any advice you guys can give me would be appreciated.

    Thanks and happy smoking.

  2. gary s

    gary s SMF Hall of Fame Pitmaster OTBS Member

    [​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   ......... 



  3. Hey Gary,

     I am gonna try a top round this sunday. Do you have any rub recipes I should try?
  4. seenred

    seenred Legendary Pitmaster Group Lead OTBS Member

    Hi Randy and welcome! Good luck with that top round...as for rubs, with beef my preference is keep it simple. SPOG (salt, pepper, onion powder, garlic powder) is my favorite seasoning for most beef cooks, although I sometimes do a Montreal steak seasoning.

    Be sure to show and tell how it turns out!