Newbie in Italy

[brash]

The name's Jason, but people call me Brash(shortened last name).  I'm currently serving(Air Force) in North Italy and came across this site.  I have been BBQ/smoking for a few years now for fun mainly and to feed the masses.  Took 3rd in my only comp.  I have been using a barrel grill until Father's Day when my wife bought me my first actual smoker.  This hunk of crap was a Smoke Canyon and if you ever see it in a store, run the other way.  I used it twice and it is now in pieces due to poor welding.  I am now awaiting my new Masterbuilt 2 door propane smoker and can't wait!

 

[themule69]

Brash. Thank you for your service. Sorry you had problems with your smoker.  Congts on the 3rd place.

Happy smoken.

David

 

[s2k9k]

Hi Jason! :welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 900,000 posts describing it!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

We have an Articles section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!

Thank You for your Service! :PDT_Armataz_01_37:

 

[brash]

Thanks guys, i'm all set on the basics.  I've been reading about the small mods on the Masterbuilt 2 door propane smoker though on other sites but they had no specifics.  If you could point me in the right direction it would be much appreciated.

 

[kathrynn]

 to SMF!  We are so glad you joined us! The guys in the Propane section might be able to help. http://www.smokingmeatforums.com/f/109/propane-smokers

If you didn't read the "Terms of Service" notes.....please do. There are a few things that everyone should know about those pesky little rules before plunging into the forums. Just a teeny bit of information for some of the rules here at SMF before you get started, off site links are not allowed.

http://www.smokingmeatforums.com/a/terms-of-service.

If you need any help roaming around the forums....give me a shout. I will be happy to help out!

Kat

 

[seenred]

Welcome to the forums, Jason!  Glad you've joined us.  You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food!  There are lots of friendly and knowledgeable folks here who really enjoy helping one another.  Just ask any time you need help and you'll get plenty!

Thank you for your service to our country!!  

Red

 

[unity5358]

'Tsup, Brash!?!  First and foremost, I am grateful for your service to our country...for havin' our back.  I have a question...do any of the locals ever get an opportunity to sample your Q?  If so, I'd love to know how they react.  It probably blows they minds!  Obviously, these people have a long, proud food heritage, they have very high standards (normal for them is deluxe for most, both as far as ingredients and culinary skill is concernned) and they love to eat and appreciate good food.  They don't really have anything in their culinary lexicon that is like our barbecue, so I'd love to see the look on their faces when they get a mouthful of your ribs or some PP!

 

[brash]

@Unity5358, the locals here are vaguely familiar with a good BBQ'n with the exception of a few.  I am connected with a group of locals that bi-annualy host a "gathering" of BBQists from the area and are surprisingly knowledgable about the art.  They do however are genuinly surprised and impressed with some of the cuts my friends and I do though especially the baby backs and the briskets.  They always take pictures and its usually all gone by the time I put the knife down.  The reason I got third in the comp I spoke of in my first post was that they wanted an Italian taste.......the judges pretty much stood at our booth the whole time as well as the other local competitors and ate all our food, said our food was better than everyone else's, but thats just how it goes I guess......no hard feelings, we still cook together from time to time and it's always a blast!

 

[bama bbq]

Welcome aboard. I was in Aviano 93-96. I lived in a local community between Pordenone and Udine. The neighbors LOVED it when I fired up the cooker. When I left I gave to one neighbor instead of trying to clean three years worth of cookin off it. Hope your experience is as good s mine was!

 

[unity5358]

Alright, Brash!  Way to represent in Italy.  How did you achieve "an Italian taste" with your award winning Q?
 

 

[papacurtis]

I'd like to know that too. I have relatives in and around Rome. I was fortunate to visit them last year, and they showed me amazing hospitality. This August they are coming here and i intend to reciprocate. I plan on cooking them alot of bbq as it is too hot here then, to even think about using the oven. Hmm, smoked meat with red sauce? Thanks for serving and keep posting...

 

[pgsmoker64]

Hi Brash,

 to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge.

One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and its basically the 

!!!

So, don't just talk about your food, show it!  Otherwise you may get a gentle reminder, like this...

  or this...

Good Luck and Get Smokin'

Bill

 

[brash]

Well bro my gear is broke till the new one comes in the mail.  I'll be in the "sandbox" shortly after that so hopefully I can get one good smoke in before I leave, i'll post a pic so play it cool hot shot. lol

 

[brash]

So, as requested here's my new piece.  Masterbuilt 2 door propane.  I just installed the oven gasket around the doors to seal it up better, worked like a champ. Now all I need is a stand for my cast iron skillet pan for the wood tray since the factory one is hot garbage.  And better news, my deployment is now cancelled so there will be meat in this puppy shortly!!  I tested out the temp. gauge and it is right on with the Maverick ET-732 and the oven thermometer I put inside so until it breaks i'm going with it, but I have some back ups.