Portland, Oregon Area

Discussion in 'Roll Call' started by reggie sunset, Jun 4, 2011.

  1. Hi all,

    been smoking for years, just found this great site!

    I also just recently purchased a Kamado Grill which I am loving.  I started out on an offset that I used for years then went to a Traeger wood pellet, and now the Kamado.   Definitely loving the Kamado!  I like my wood pellet but I never loved it, seems to be missing something.  I have always been searching for the ultimate in smoking.. will I ever achieve and be satisfied?  I don't know, cause there is always some piece of equipment out there that I don't have  :)

    Nice to meet ya'll 

  2. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.
  3. nwdave

    nwdave Master of the Pit SMF Premier Member

    Hey, welcome fellow Pacific NorthWesterner.  You've got a lot of neighbors in Oregon and Washington who are members here.  Looking forward to your contributions and insights to the site. 
  4. raptor700

    raptor700 Master of the Pit OTBS Member

    Glad you're here Reggie

    You're right, there's always something you need[​IMG]

  5. smokey mo

    smokey mo Smoking Fanatic OTBS Member

    Hey Reggie,

    The one thing we never seem to have here in Oregon is enough warm dry days to perfect the craft.  Welcome to the forum, there are quite a few folks here from the 33rd state.

    Welcome and have fun learning more and more...
    Last edited: Jun 5, 2011
  6. smokinal

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

    [​IMG]    Glad to have you with us!
  7. africanmeat

    africanmeat Master of the Pit OTBS Member

  8. beer-b-q

    beer-b-q Smoking Guru OTBS Member


    Welcome to SMF, Glad to have you with us.

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

    Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.

    We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
    this is the place. 

    Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

    Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  

    Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.

    Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa

    Tips For New Members.
    1. Go into your profile and Under Location put where you are.
    2. City & State or Area & State will do. This will help members when answering your questions.
    3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
    4. Do Not Post  your other questions and smokes in the Roll Call Forum.
    5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
    6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
    7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
    8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
    9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
    10. A good choice for a remote dual probe thermometer is the Maverick ET-732
    11. Remember, We Always Cook by Temperature and NOT BY TIME...
    12. Sign up for Jeff's 5-Day eCourse.  Click Here
    13. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.

    14. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

    15. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...
  9. fpnmf

    fpnmf Smoking Guru OTBS Member

    Hi Reggie!!


    This site has tons of info.

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

    Then use the handy dandy search tool for specific interests!!

     The free E-Course is awesome too!!


          Have a great day!!!




  10. thebarbequeen

    thebarbequeen Smoking Fanatic

    Welcome!!  Always happy to see another PNW smoker! You've got some great company down in your area.  Looking forward to seeing and hearing more from you. Cheers!
  11. venture

    venture Smoking Guru OTBS Member

    Welcome webfoot.  We look forward to lots of seafood posts from you!

    Good luck and good smoking.
  12. Thanks everyone,

    I seem to be so busy this time of year, but I am tryin' to BBQ as much as I can

    I have a new Kamado grill that I primarily and smoking with.  It's almost a whole new game but some of the basic principles are the same.  My first was a whole chicken that came out amazing but now I can't seem to reproduce the flavor, not sure if it was the coal I used or my weird idea of soaking my traegar wood pellets and using them instead of wood chips...   they looked crazy but they might have done an amazing thing.
  13. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum Reggie! I'm just across town from you near Capitol Hill area. Being in the PNW most important piece of smoking equiptment to have is a covered back porch! LOL
  14. LOL !   I agree!  Rain will never slow us down, I Q all year round!

    I play , guitar player , singer songwriter type, at a little Wine Bistro over on that side of town called Korkage.. if you ever get a chance pop in and see me.

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