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My name is Seth and I'm a smoker...

Discussion in 'Roll Call' started by sethmckinney, Sep 23, 2006.

  1. sethmckinney

    sethmckinney Newbie

    I'm trying to become a pro at smoking. Right now I'm quite the amateur. I've smoked ribs that turned out nice -- chicken that turned out great -- Pork shoulder that turned out very average (not pullable). I'm interested in learning this "sport".
  2. ultramag

    ultramag SMF Events Planning Committee

    LMAO :D Great title for the post.

    Welcome again Seth and enjoy your time here. You might consider Jeff's 5-day e-course, lot's of great info to speed up the learning process. Smoke on brother! [​IMG]
  3. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Welcome Seth,

    Ask lots of questions. The friendly folks here will make answer. I've already replied to one of your posts.

    Have fun and do good.


  4. The equipment for this sport is quite varied, from a clay pot with a hot plate in the bottom to a $15,000 (and more!) pull behind for competition, but the most important piece of equipment is an insatiable appetite for reeaal gooood Q! That’s all ya really need! You’ll find the rest right chere!
    Don’cha know! :lol: :lol:
  5. buzzard

    buzzard Smoking Fanatic OTBS Member

    one thing i just learned is to look in the section that has your type of smoker in it....you would of thought after a few visits that i would have figured it out...but noooooo it took me almost a year

    i use a char-broil silver smoker, that im pretty good with so if you have any questions let me know

    glad you finally made it
  6. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    I understand ..... I'm also a smoker. Welcome aboard and by the way, the advise on the Jeff's 5 day e-course is right on. You'll learn a lot and enjoy it at the same time.
  7. Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Welcome Seth, glad to have you here at SMF. Check out the various forms and see what others have done. As far as not having a "pullable" pork shoulder, you need to make sure that the internal temp is 190-210* and remember, foil is your friend. There is a number of threads in the Pork forum on butts and shoulders. Butts pull easier that shoulders btw. :D
  8. cheech

    cheech Master of the Pit OTBS Member

    Welcome aboard,

    The first step is to just admit that you have a problem with smoking......

    So from the sounds of it you are well on your way.
  9. smokemack

    smokemack Smoking Fanatic OTBS Member

    Welcome "home" Seth. We all have an addiction here. Remember this; if you ever think you're alone...you're not. Glad you found us. Enjoy!!
  10. icemn62

    icemn62 Smoking Fanatic OTBS Member

    Welcome Seth, grab a cold one, and pull up a chair, The smoker meeting starts on the hour around here. As long as you enjoy eating good Que, being a smoker is not a problem. Soon you family and friends, will keep asking you....."When are you going to make anymore ribs? Did you do a brisket last weekend? Got any leftovers?" Or my favorite, I had a neighbor who would just bring a few cold beers over, and sit down in achair i keep near the smoker. He would wait till I got home, and be ready to hang with me, while I got the fire going. Of couse, he was good for samples and tasting. I am sad he moved away, now I have to buy my own beer and drink alone when I cook.
  11. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Hey Seth,
    Iceman says it well. What a great neighbor! Those only come by occasionally. My wife is a member of Smoke Anom .... it's a congregation of wives who's husbands/relatives have been smitten. The only thing I can really say is that she is most supportive. She sometimes shows up with a bag full of ribs, butt, brisket or chickens for me to smoke. She reminds me of the behaviors we are working to modify but still loves to join me in a big ole plate of Q. She's the greatest! And after 41+ years that's saying a lot.