New from Tulsa

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Original poster
Apr 13, 2007
Hi there. I'm from Tulsa. I cook a lot, and I grill a lot. I'm pretty methodical about it, and I pay a lot of attention to trying to perfect my "technique" for cooking different things. I'm particularly a fan of grilling ribeye steaks, which we get USDA Choice from the local market here and they turn out amazing.

I'm just getting into smoking meat. Last weekend I grilled a boston butt in my Weber charcoal grill, and I was really successful at maintaining a temperature right around 215-225 degrees and the pork turned out amazing. So now I'm looking for some more things to smoke. I'm thinking about doing either some pork or beef ribs this weekend.

I've thought for a while that I'd like to buy a smoker. Even though I don't have much experience smoking meat, like I said - I'm kind of into "perfecting my technique". And smoking meat seemed like a worthy pursuit to try to become expert in. But for now I'm going to stick with the Weber.
Welcome to SMF, Wallace. While you decide what kind of a smoker to get, take a moment and think of what you want to use for your fuel source. Wood, charcoal, wood/charcoal mix, propane, electric-also what is your budget like? You can get with a simple bullet type smoker that is charcoal fired for $50-60 or you can spend several thousand. Both will turn out some great 'que once you've mastered it's quirks so the choice is yours. One thing that we advocate, Pick a smoker that will suit your needs and then buy one the one that's a little larger.

Also, check out Tulsa Jeffs 5-day eCourse. There is a lot of good info there to help you get started out right.
Howdy. Tulsa is one of my most favorite places in the world.

My favorite smoked meat is beef chuck roast.
And a huge welcome from ' The great white North' ... I'm sure you will like all the friendly helpful folks here at SMF
welcome to SMF from Michigan.. if you need questions answered you have come to the right spot... be sure to check out the 5 Day eCource from Tulsa Jeff
Thanks for the welcome everyone.

Here's my latest effort. I decided I wanted to try ribs this weekend, but my wife was going out tonight and I couldn't find spare ribs at my supermarket so I got these country style beef ribs and I figured I could be experimental with them since I was basically only cooking for myself. I was also cooking for my two boys, but they're not very judgemental. I also was curious how an asian type marinade would work out with smoked meat, so I marinaded them in a Korean-style marinade overnight. (soy sauce, honey, garlic, red pepper flakes, green onions and sesame oil).

It turned out just okay. It had a strong smoky flavor, but the marinade didn't do much at all. And my oven thermometer busted, so it kept reading the wrong temperature (it kept reading 150), and because it took me a while to figure that out I kept my fire hotter than I probably should have. So it's not tough, but it's not as tender and juicy as I'd hoped. These three pieces of meat were a little over a pound each, and I cooked them for about 6.5 hours. And I also threw on a few hot links. And I served with some macaroni salad.
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