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Discussion in 'Roll Call' started by dinosaurs, Dec 11, 2011.

  1. I came across this forum while looking for some beef round sirloin tip roast recipes and figured I'd register while I was here. My name is Dave, born and raised in western NY, then moved to Blacksburg, VA a few years back for graduate school. I got my start smoking when I assumed responsibility for the senior pig roast for my engineering department in college. A professor from our department had previously been in charge of it, but he was leaving for another school, so after he left I took over. We would usually smoke around 140 pounds of pork shoulder. 

    After I finished my degree there, I moved down to Virginia for graduate school. It wasn't until a friend of mine from back in NY also came down here for graduate school that I thought about getting my own smoker. After a few (maybe too many) beers one night, I decided that I was going to buy a smoker and we would make chicken that Sunday. Craigslist was limited, but I found a killer deal on a Bradley electric smoker. The chickens weren't even done in the Bradley before I was emailing someone else on Craigslist about an Ugly Drum Smoker. 

    I went and picked up the UDS the next Saturday, and we had more chicken that Sunday night. Since then, pretty much every Saturday (minus home football games) has consisted of watching college football while smoking a few pork shoulders. We've also done ribs, salmon, and chicken wings on the drum. The Bradley has taken the back seat for now, but my friends and I are planning on throwing a cookout for our research groups in the near future. We'll probably do 3 pork shoulders on the drum, and wings along with eggplant (or something of that nature, for the vegetarians in the group) in the Bradley
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome to the forum Dave, looking forward to your input!
  3. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    [​IMG]   Sounds like some good experience on your part. Glad to have ya aboard.  You might also consider stuffed portabello mushrooms for those vegetarians.
  4. Quote:

    Originally Posted by cowgirl  

    Welcome to the forum Dave, looking forward to your input!

    Thanks. One of my current roommates is originally from Oklahoma.

    Good call on the portobello mushrooms, I didn't even think of those. A bonus is if there are any leftovers, you can use them as "buns" for a pork sandwich. I've done that with burgers before and I actually prefer them to regular bread now.
  5. sprky

    sprky Master of the Pit OTBS Member

  6. bigcase

    bigcase Smoke Blower

  7. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Welcome to SMF Dino....... Dont forget to post some qveiw of the smoked goodies....................[​IMG]

  8. africanmeat

    africanmeat Master of the Pit OTBS Member

  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to SMF Dave, sounds like you have a lot to contribute.
  10. fpnmf

    fpnmf Smoking Guru OTBS Member


    This site has tons of info.

    I suggest you spend some time reading all the different forums and the WIKIs.

    Ask questions and use the handy dandy search tool for specific interests!!

    Take the awesome free E-Course!!!

    Have a great day!!!

          Make bacon the easy way!!
  11. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    First off welcome to SMF there Dave. You'll really like this place for there are a bunch of really good folks here that would just love to help you with just about anything to do with smoking meat. Then if you have any questions you just post them here or yu can try in chat for a faster answer. If you are really new to all of this I would recommend that you look up and take the e-course. It is free and it will also give you the basics on smoking. So with all that said now go and get something to smoke.

    Welcome To Your New Addiction
  12. [​IMG] Smoked Au Gratin potatoes is another fine veggie dish.
  13. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Welcome to SMF glad you can join us.  We are big on Pics and love to help everyone out.  Remember the only question that is dumb is one not asked.  You will not find a friendlier place to talk Que on the web.

    You are going to fit in just fine.

    Drum Smokers are the bomb!!
  14. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Welcome to the SMF Family...JJ
  15. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome aboard, Dave!  Sounds like you're off to a smokin' start.  Glad you joined us here, you'll fit right in!
  16. scarbelly

    scarbelly Smoking Guru OTBS Member

    Hello Dave and [​IMG]to SMF 
  17. venture

    venture Smoking Guru OTBS Member

    Welcome aboard, Dave!

    Good luck and good smoking.
  18. cowgirl

    cowgirl Smoking Guru OTBS Member

     That's great Dave!! What part of Oklahoma is he from? 
  19. I am pretty sure he's from Norman.

    Anyways, I ended up getting pretty busy with school the past few weeks and didn't get a chance to log back on here until just now. But the smoker has been running quite a bit since then. Thanks for all the welcomes, and I'll definitely be looking into that e-course once I get back to Virginia. I have two pork shoulders on the smoker right now that I started at around 2 am last night. It was around 35 degrees last night and raining, (I'm up in NY) with very high winds. The umbrella I was using to keep the smoker from getting poured on end up freezing and cracking when the snow started coming down. Its between 10 and 15 degrees outside right now, so I've been fighting to keep the heat up inside the smoker. This is the first time I've had to add charcoal in the middle of the smoke. It wasn't too bad, but I certainly don't miss this weather. Around 5:30am I had to move the smoker into the garage with the door open, so now my parents garage smells like [​IMG]

    Anyways, onto some pictures:


    Ribs my friends made while I was driving back from Thanksgiving.


    Three pork shoulders, two of which made the drive down to Charlotte, NC, with me for the ACC Championship Game.


    Chicken wings we made two weeks back. We also made some Buffalo style sauce to toss a few in using butter, Frank's Red Hot, and Mad Dog 357. That stuff was brutally hot.


    The two pork shoulders ready to go in last night.


    Hour 12 of the smoke. Started off at 225, been between 250 and 200 fighting the wind and crazy temperature swings outside throughout the night.
  20. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That's some great looking Q!

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