Hi Folks

[goodscotch]

I am Goodscotch from Southern California, the real Gold Coast.

I am a retired widower, back yard BBQ'er and active drag racer.

Currently I use a Weber kettle and a 4 burner gas grill. I just gave away my

New Braunfels smoker cause it was a pain in the butt to use. I'm replacing it with

a Mastercraft.

I barbeque year round, a lot of steaks and ribs. I buy big rib eyesand do them on the Weber. 

I build a hot fire on one side, put some pecan chips on, and  put the steaks on the cold side for 

10 minutes of smoke. Then I flip them to the hot side and grill for 2-3 minutes a side. Yes, I like

my steaks more to the rare side. I don't mind if they moo a little when I put a fork in them.

Thanks for listening.

 

[SmokinAl]

Welcome to SMF!

Glad to have you join us!

I like a little moo in my steaks too!

Al

 

[ab canuck]

Hello and welcome to SMF from the Great white North  

. Browse the forums and ask lots of questions, get involved. There is a an amazing amount of info, recipes and knowledge here that are second to none. Enjoy good luck and share your experiences.  

 

[HalfSmoked]

glad to have you on board lot of great guys and gals on here with tons of info. We like phots of what you do.

Warren

 

[bellaru]

Welcome
You'll find tons of good info and inspiration here.
Good luck and enjoy

 

[goodscotch]

36752076-1040 (2).JPG

• goodscotch
• Feb 3, 2017

Keeps me off the streets and out of the bars.

 

[gr0uch0]

Welcome aboard, but you gave away your NB??  Old school NB or after the Death Star took them over??  Too bad you didn't discover this site before your "donation":  there's a bunch of folks (myself included) who have these and would have helped any way possible.  I've got the old school Black Diamond and absolutely love it.

Nice looking old El Camino, also. 

 

[gary s]

  Good morning and welcome to the forum from a chilly and cloudy day here in East Texas, and the best site on the web.                      Lots of great people with tons of information on just about everything.

        Gary

 

[goodscotch]

Yeah, Groucho, it was an old school that was given to me and I had a friend who wanted to get into smoking so it went to a good home. Since it's just me and my dog we don't do any big cooks and the NB just didn't give me the freedom I want. Too much tending.

By the way, the pickup is not an El Camino. It's a '68 GMC 1/2 ton short bed.

1 Clean race truck_n.jpg

• goodscotch
• Feb 4, 2017

 

[gr0uch0]

My apologies on the missed ID:  camera angle made it look much lower to the ground and resembling an EC.  Sorry about that--let me rephrase.  Nice looking '68 GMC half-ton short bed, also.  

 

As long as the NB went to a good home, you're excused. 

   Many of us here have them, and after CharBroil took them over, they weren't the same.  Ditto for Oklahoma Joe.  I used to think the same thing with the tending piece of it, but installing a baffle, tuning plates in the bottom of the cook chamber, charcoal/fire basket, and dropping the exhaust to the grates helped level things out.  I've got a propane kit that I'll install come spring, along with gaskets and latches that will make it even more "user friendly".  I just won't tell Mrs. gr0uch0:  having to keep an eye on the smoker keeps me out of other "projects" she wants done. 

 

[goodscotch]

Yeah, I did all that. Tuning plate, baffle, lowered the stack, put in 3 thermometers, re-did the fire box, biggest problem I had was "if you're looking you aren't cooking". I couldn't keep the lid closed so I was defeating myself. I'll be better off with a set it and forget it unit. Better temperature control. I got one of those Maverick dual probe thermometers but I never used it with the NB. My bad