Kentukiana smoke maker

Discussion in 'Roll Call' started by pigbark, Sep 25, 2013.

  1. pigbark

    pigbark Smoke Blower

    Hi everyone, cool site.. been lurking around for days now and it looks like ill be hanging around with ya,had to join.. a lot of good info and people here..

    Im from southern Indiana and just moved to Louisville Ky, we call it Kentuckiana lol.. This is my 2cnd year smoking meat and slow n low took me a little bit to learn.. My grandfather used to say it took a while for it to grow so its gonna take a me a while to cook it.. he had a smoke house on the farm and salt cured, then smoked a lot of Hogs back in the day..That process took as long as a 3 weeks to a month sometimes..

        I used to love to grill out, and my dad mentioned something about the smokehouse one night while we were sippin on some clear corn juice..wasn't much longer I had me a smoker and I was turning wrenches makin sure she was good and stable..  I just had to try it for myself so the next thing was slapping some Bacon grease all over the new steel and firing this baby up.. I did really good at that and it smelled great after I got done.. so im off to the store in search of nice big piece of meat to put on my new smoker.. Ahhhh found it, a nice size Tip weighing about 10 lbs.. yea that's my first mistake and ill admit it lol but im not done yet.. I take this prime Tip and brine it in a concoction I made up of salt,pepper and garlic, wanted to keep it simple for my first time.. I let it soak for 2 full days and its now Friday and im off work.. Put my charcoal in and got it fired up, my temps are hitting 250 and im ready to put this Tip on the grates.. I pulled some Hickory out of my bucket and put it in a little pot that  the handle was broken off of.. she started smoking like a chimney and im thinking to myself " this is whats its all about rite here".. as time goes by im adding fuel and wood and fuel and wood and I was sipping  some Sky and Sprite and im starting to get tired as its around 230 am and I worked all day plus the addition of white liquor surely wasn't helping out much.. I thought well ya know I hear all these folks saying they just let it smoke and cook slow so I should be ok.. I added more charcoal and a big huge load of hickory because I love that smokey taste... I went to bed and woke up about 930 the next morning.. I had to check that Tip, I didn't even get fully dressed a pair of gym shorts and im out the back door... To my amazement she was still smoking a lil bit .. I couldn't smell it as the wind was blowing it away from me.. I opened up the smoker to a fully blackened , shriveled , burnt chunk of beef.. OMG I ruined a $50.00 piece of meat.. I had to see how bad it was sooooo I got a serated butcher knife and cut it open like chopping a coconut in half.. It was burnt not Bark for the first 2 to 3 inches of the outside and all I had was about a pound  and a half of meat on the inside.. It was good if once you got past the burnt taste and added extra salt and a bottle of Heinze steak sauce though..

      Wish I would have started with pork LOL...

    Thank God I have come a long ways in a short period of time and rite now I have a nice Pork loin marinating in a Caribbean orange juice marinade..

      I use a Char Griller Pro Smoker with side fire box and shes got some mods done to it... very efficient now and getting pretty good results...

    keep it real and keep on smoking...JD
  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to the forums, JD!  We've all learned from our mistakes one time or another!  You've found the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks here who really enjoy helping one another.  Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.

  3. 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 TulsaJeff. 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!

  4. s2k9k

    s2k9k AMNPS Test Group

    :welcome1: to SMF!!! We're happy you joined us! We have over 50,000 members now who just love to share what they know. You've come to the best place on the net to learn and share everything Q!!!
  5. pigbark

    pigbark Smoke Blower

    Thanks, I like it here and a million tons of know how...Ill check the tos soon, im cooking this morn and should be done here within 45 mins, b ready now, im sure to pm ya with a question lol... have a great day
  6. Welcome to the forum neighbor.
  7. pigbark

    pigbark Smoke Blower

    Thanks and Howdee neighbor, I was out your way 5 times tonight.. I deliver steel coils to Martinrea. Small world isn't it...
  8. Sure is, I work just down the road from there. You can see our office/shop just behind Martinrea through the trees.
  9. pigbark

    pigbark Smoke Blower

    Watch out for the Cops, that construction has em piled up like a stack of tators.. they have cars pulled over all night long,non stop... be safe - JD
  10. Hello, and Welcome from Texas. This is a great site with worlds of information.

  11. pigbark

    pigbark Smoke Blower

    Ahhh Texas, I miss the road side Q stands you guys have.. Some of them are out of this world...
  12. greg b

    greg b Smoke Blower

    Welcome, JD! From one Indiana smoker to another! Thanks for sharing the story, my first smoke went much the same way. I started small, with a pork loin, though, thankfully! Happy smokin'!

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