New to smokin' meats, lookin' to develop the ol' skill portfolio

[stevebremer]

Hi there,

Steve's my name, and I've been smoking things (meats, not other things) in a MasterForge two-door propane smoker for a little over a year now, I think.  It's technically on loan from my dad, but I have a feeling my mom isn't psyched to have it back in her house anytime soon.  

Anyway, I live in Richmond, VA, and I've gotten pretty good with St Louis style ribs, but I still struggle a lot with brisket, the Everest I aim to climb.  Mine always end up tough as leather, and sometimes tasting a bit like an ashtray...  clearly I have some learnin' to do.

Hope to see all of you around as I ax questions and whatnot!

-steve

 

[s2k9k]

Hi Steve! 

 [color= rgb(24, 24, 24)]to SMF!!! We're happy you found us! You've come to the right place, there's lot's of great people here who love to share and help each other out![/color]

Would you do us a favor and update your profile to include your location, Thanks!

You might want to check out Jeff's Free 5 day E-course, it will teach you all the basics and a whole lot more: http://www.smoking-meat.com/smoking-basics-ecourse.html

 

[scarbelly]

Hello Steve and 

to SMF - glad to have you here 

 

[smokinhusker]

Hello Steve and welcome to SMF!

Would you mind updating your profile to include a location? It helps folks, when answering questions, to know what part of the world you are in.

I've been smoking lots of meats/foods for a while and I'm now doing my 2nd brisket ever. There's lots of info here for briskets and other foods, just use the search bar at the top of the page and begin reading.