Hello to all you happy SMOKERS!!!

Discussion in 'Roll Call' started by dano, Apr 24, 2007.

  1. Hello to all you happy SMOKERS!!!

    First Time doing this Forum / Chat thing a ma jig, so a little patience (more so on my part) here will go a long way. Well here goes nothing!

    My name is Dan and I live in central Wisconsin. I am a happily married man with 4 children and two Grand children who all love to eat grilled and BBQed foods. I have been grilling food of all kind for 26 years now. I think I’m close to mastering the grilling thing, and getting a little disinterested it, so last year I bought a Brinkman Smoke King and it made me a changed man!! I just love this Smoking thing!! Maybe in 26 more years I’ll now something about smoking! (The pictures are from the Brinkman Web Site)



    I’ve made some smaller meals with the Smoke king now and for the most part they turned out pretty good indeed, but I’m still learning and understanding the smoker. I recon patience here will help as well!

    The end of May my youngest Daughter will be graduating from high school and I will be graduating to a larger Smoked Meal. I plan on 60lbs of Boston Butt and 40lbs of Brisket. We think that there will be about 100 -125 to serve so I think I have the right amount of meat. If anyone has insight with the amount please chime in. Everything will be done as a Bunn / Sandwich with the brisket being sliced and the Pork being pulled.

    If anyone has any advice at all, please jump right in there, I will read all advice given!!

    I do have a couple of questions that I will post separately, as this posting is getting quite long now.

    I will end this with a quote of my son’s favorite Food Network Personality……

  2. First, welcome to SMF. Second, firing of the questions. People here will be more than happy to help you however we can.
  3. wvsmokeman

    wvsmokeman Smoking Fanatic OTBS Member

    Welcome to the SMF!
  4. teacup13

    teacup13 Master of the Pit OTBS Member

    welcome to SMF..... congrats on your youngest graduating... more time for you and the missus..lol

    looks like you have already been bitten by the bug, lots of people here to answer all of your questions...

    dont be afraid to ask, the only dumb question is one not asked..
  5. deejaydebi

    deejaydebi Smoking Guru

    Welcome Dan -

    I've got family in Nekosa, Stevens Point, Wisconsin Rapids and Appleton where you from? Got a good recipe for Brats when your up to makng sausages too.

    The best advise I can give you on the grand smoke-out is do it at least one day before so your not up all night missing the graduation!
  6. Thanks to all soo far.

    Debi... I live in OSSEO about 20 mile south of Eau Claire
  7. deejaydebi

    deejaydebi Smoking Guru

    Dano -

    Got an old friend lives in Eau Clare! That place sure has grown!
  8. ultramag

    ultramag SMF Events Planning Committee

    Welcome to SMF Dano!!!
  9. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Welcome, welcome! Glad you are here! Hope you enjoy the site.

    Take care, have fun, and do good!


  10. bigal

    bigal Smoking Fanatic OTBS Member

    Welcome to the site Dano! I think I enjoy this site as much as I enjoy smoke'n. Great people that help out every chance they can.

    Good luck w/the big smoke!
  11. msmith

    msmith Master of the Pit OTBS Member

    Welcome aboard Dano
  12. chefloydb

    chefloydb Fire Starter

    welcome this is a truely a great place t find answers. congrats on your youngest graduating.
    Hope they are hungry at almost 3/4 of a pound of meat per person but im sure it won't go to waste. happy smoking
  13. tonto1117

    tonto1117 Master of the Pit OTBS Member

    Welcome to the SMF Dano. Great folks here so jump right in, the smoke is thin and blue.

    Glad you found us!
  14. smokincowboy

    smokincowboy Smoking Fanatic OTBS Member

    welcome to SMF
  15. cheech

    cheech Master of the Pit OTBS Member

    Welcome aboard Dano,

    Hey I have the same smoker. I just made a few modifications to it and used it for the first time last saturday. Made a brisket and some sliced beef for sammiches.

    Worked out great
  16. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    Welcome aboard Dan. I look forward to you sharing your experiences with us. Also, don't hesitate to borrow some good ideas from the friendly folks who hang out here.
  17. billyq

    billyq Smoking Fanatic

    Welcome to forum. Good peeps around here. That amount of meat, plus sides sounds about right. Just a couple of things
    1. Give yourself PLENTY of time to cook it
    2. Dont count on any leftovers!!

    Good luck
  18. ...............glad to have ya . The more the merrier. MY,my this place is growin' by leaps and bounds. Welcome[​IMG]

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