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new to the forums, new to smoking

esacjack

Newbie
8
11
Joined Jan 14, 2011
Hey guys, I've been lurking around the forums, sponging up info.  For Christmas, I gave myself the gift that keeps on giving, and taking... A Brinkmann Smoke-N-Grill.  For 39 dollars, I figured if it was junk, it'd make a nice trash can.  A couple of failed attempts at smoking later, and I've been scouring the forums for tidbits of info to lead me in the right direction.  

When I'm not smoking meats (these days) I am a Network Engineer.  I build, secure, and manage networks on a series of platforms for a multitude of users. Also in my spare time, I like to fly RC Heli's and RC Planes.  (My dremmel has already come in handy in my new smokey hobby... )  I'm originally from South Texas, but have lived in Austin, Texas for the last 12 years. I'm a huge BBQ fanatic, as a matter of fact, one of my 'dating' criteria, is an absolute YES to smoked meats..  Vegetarians, please enjoy your tofu and black bean curd.... blech.  

I grew up in the Boy Scouts, and made it to Eagle at an early age.  I spent a lot of this time cooking over an open flame, and cooking in dutch ovens.  As I progressed in life, I took up long distance backpacking, and was always cooking over open flame as well.  Even before I purchased my first REAL smoker, I owned several old smokeys, and I could dish out some delicious fajitas and burgers.  The flavor of meat cooked over smoke and flame, theres just nothing like it.   No tofu seasoning on the planet could ever compare..

I've pushed about 4 full smokers of meat onto the table since Christmas, snatching up ever chance to smoke I can.  ( Hell, I even called in sick one day to work on my rub.... ) Im actually about to post my first QView.  My latest adventure yielded multiple racks of pork spare ribs, a small brisket, two pork loins, and a few links of bison/venison sausage my friend gave me.  Thanks for all the information you guys have collected over the years.  It's good to know there are people who love the Q as much as I do....(that could be a country hit single!)

Gary
 

czarcastic

Smoke Blower
127
15
Joined Jan 17, 2011
Welcome Gary!

You'll find lots of really nice folk and plenty of helpful advice around here... not to mention some great recipes and tips and techniques.

There's definitely a learning curve on the Smoke-N-Grill, but once you master it, you will be able to make just about anything you want.

Just keep at it, and use the forum here for advice and feedback.

-Steven
 

raptor700

Master of the Pit
OTBS Member
4,068
56
Joined May 20, 2010
Welcome to SMF, Sounds like you got it covered, Just fire up the smoker and bring on the Q-view
 

realtorterry

Master of the Pit
OTBS Member
SMF Premier Member
2,861
79
Joined Jun 5, 2009
I would recommend the e-course offered here but sounds like your already on the ground & running! Welcome aboard.
 

beer-b-q

Epic Pitmaster
OTBS Member
10,102
38
Joined May 1, 2007
 

Welcome to SMF, Glad to have you with us.
 


This is the place to learn, lots of good info and helpful friendly Members.
 


For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.

Click Here it's "FREE" ... 5 Day eCourseE
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,442
6,173
Joined Jun 22, 2009
Welcome to SMF Gary. There are a lot of very friendly & knowledgeable folks here to help you. I urge you to sign up for the free E-course. It will give you the basics. Then start asking questions. Good luck & glad to have you aboard.
 

meateater

Legendary Pitmaster
SMF Premier Member
8,987
61
Joined Oct 17, 2009
Called in sick to smoke.......that's never happened here! 
 

TulsaJeff

Smoke Whisperer
Staff member
Administrator
OTBS Member
4,979
201
Joined Jun 28, 2005
Gary,

Glad to see you finally crossed over to the member side.. sure glad to have you here and I'm personally looking forward to that qview. Welcome!!
 

scarbelly

Epic Pitmaster
OTBS Member
14,319
71
Joined Jul 26, 2009
Hey Gary welcome to SMF from another Gary. Glad to have you here  
 

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