The easiest thing is for me to post the link to my Roll Call intro: http://www.smokingmeatforums.com/t/131859/my-ummm-short-intro
If you are still with me after reading that short intro, here is a little more in depth. Hi, my is Todd and I am a stick burner. I use nothing but Orange wood on an SFB. My current rig is an el chepo Brinkman Smokin Pro, but it works for me. As a kid I was taught to cook from scratch, and carrying that on into BBQ you won't find me using any commercial rubs or sauces. Heck, if I could make my own Catsup and Mustard I would. I do 4-6 cooks a year for friends, along with a sprinkling for just family (all 3 of us...Wife FIL and me). Normally the Weber kettle is off limits to me as A) It's the wifes and she is pretty particular about it, and 2) i am only allowed to use those little square chunks of something called Kingsford on it. Grilled Salmon and Carne Asada is all I cook on the weber, she does all the steaks and Turkey. In fact her is this past Thanksgiving bird about a half hour before pulloff:
I have yet to convince her to use a temp probe, but to her credit she has yet to serve an undercooked bird or poison me. She cooks x# minutes per pound. I did probe this one this year and she was spot on with the temp. This Christmas though I am smoking the bird, my first turkey smoke, so if you have any advice kick in with it now.
We live in Nuevo, which is in Riverside county 5 miles east of Perris off the 215. Together we run a small engine repair shop, which takes up most of my waking hours 7 days a week. (insert shameless plug here...you have enough info to google us) The shop is our bread and butter, but after seeing peoples reaction to my Q the last couple years I would like to move into competition and custom smoking, possibly catering to local parties. We would be interested in hosting or attending local backyard smokes/cookoffs. I am not biased on your methods, cooker or wood choice. If it works for you, then it works period. If you are in the neighborhood feel free to stop by and talk meats or mowers. Catch us after hours to talk cold beer.
I look forward to meeting local/semi local folks, swapping stories, and enjoying good Q.
If you are still with me after reading that short intro, here is a little more in depth. Hi, my is Todd and I am a stick burner. I use nothing but Orange wood on an SFB. My current rig is an el chepo Brinkman Smokin Pro, but it works for me. As a kid I was taught to cook from scratch, and carrying that on into BBQ you won't find me using any commercial rubs or sauces. Heck, if I could make my own Catsup and Mustard I would. I do 4-6 cooks a year for friends, along with a sprinkling for just family (all 3 of us...Wife FIL and me). Normally the Weber kettle is off limits to me as A) It's the wifes and she is pretty particular about it, and 2) i am only allowed to use those little square chunks of something called Kingsford on it. Grilled Salmon and Carne Asada is all I cook on the weber, she does all the steaks and Turkey. In fact her is this past Thanksgiving bird about a half hour before pulloff:
I have yet to convince her to use a temp probe, but to her credit she has yet to serve an undercooked bird or poison me. She cooks x# minutes per pound. I did probe this one this year and she was spot on with the temp. This Christmas though I am smoking the bird, my first turkey smoke, so if you have any advice kick in with it now.
We live in Nuevo, which is in Riverside county 5 miles east of Perris off the 215. Together we run a small engine repair shop, which takes up most of my waking hours 7 days a week. (insert shameless plug here...you have enough info to google us) The shop is our bread and butter, but after seeing peoples reaction to my Q the last couple years I would like to move into competition and custom smoking, possibly catering to local parties. We would be interested in hosting or attending local backyard smokes/cookoffs. I am not biased on your methods, cooker or wood choice. If it works for you, then it works period. If you are in the neighborhood feel free to stop by and talk meats or mowers. Catch us after hours to talk cold beer.
I look forward to meeting local/semi local folks, swapping stories, and enjoying good Q.