- Jul 29, 2008
- 8
- 10
Hey All,
I've been haunting your site (and others) for a while and, without dissing other sites, I feel like I found family here. So, I've signed up.
Way back there; I was of the faith that, as much as possible, foods were to be smoked or grilled ... outside; a natural law. To prevent starvation ... baked, fried and steamed were allowed and assembling side items "inside" was okay and you never made fun of those who felt the need to do so (proper decorum for those of us who had a grill/smoker physically attached to our persons).
I had an old Weber and a variety of homemade side-box smokers including recycled refrigerators, large metallic vessels of unknown origin that had the right spatial-elements so a little "fixing" could conjure a "cooker". There were some incidents involving trout, cardboard boxes, jimmy-rigged grates and a down-hill trench covered in wood planks that led to a cruelly demanding fire pit.
We didn't have remote thermometers then so it's a wonder we didn't die.
Trout were good, though.
Then, I don't know ... like the commercial says; "Life comes at you fast".
Suddenly, it's decades later and, while I've never been without a grill on the deck or in the yard, I realized what I've slowly abandoned.
So, when my wife caught me peering at an electric smoker (okay, I might have drooled), she presented it to me on Father's Day last year.
I promptly fell off the roof of our home while readying a re-shingling (broke a half dozen ribs ... did he say ribs? ... in my back), set me back six weeks at work, then her mother passed away, 30 days later my father passed away, hip and leg injury recovery and suddenly it's this year and I haven't fired up my electric Brinkman.
I finally lit that puppy up. My wife is a pulled-pork ind of lady and while I made her happy with the results (too little smoke flavor), results didn't make me happy. Did ribs and chicken and this and that and while they all garnered requests for more ... they weren't what I felt they should be.
My first reaction was to ditch the electric and somehow get a side-box on my property. Then I was fortunate enough to snack on a venison roast a friend rendered on an electric and picked his brain. That sent me on a quest to learn how to use an electric which led me to SMF.
I'm about four years away from a "surf-and-turf retirement". We love the water so a house/camping boat is happening in our future but so is a built-in grill/smoker on the rear patio of our retirement home. Unless we figure out how to smoke on a boat.
That's about it. Glad to be here. Learned tons already. Can't wait to share.
Genuinely appreciate the SMF.
I've been haunting your site (and others) for a while and, without dissing other sites, I feel like I found family here. So, I've signed up.
Way back there; I was of the faith that, as much as possible, foods were to be smoked or grilled ... outside; a natural law. To prevent starvation ... baked, fried and steamed were allowed and assembling side items "inside" was okay and you never made fun of those who felt the need to do so (proper decorum for those of us who had a grill/smoker physically attached to our persons).
I had an old Weber and a variety of homemade side-box smokers including recycled refrigerators, large metallic vessels of unknown origin that had the right spatial-elements so a little "fixing" could conjure a "cooker". There were some incidents involving trout, cardboard boxes, jimmy-rigged grates and a down-hill trench covered in wood planks that led to a cruelly demanding fire pit.
We didn't have remote thermometers then so it's a wonder we didn't die.
Trout were good, though.
Then, I don't know ... like the commercial says; "Life comes at you fast".
Suddenly, it's decades later and, while I've never been without a grill on the deck or in the yard, I realized what I've slowly abandoned.
So, when my wife caught me peering at an electric smoker (okay, I might have drooled), she presented it to me on Father's Day last year.
I promptly fell off the roof of our home while readying a re-shingling (broke a half dozen ribs ... did he say ribs? ... in my back), set me back six weeks at work, then her mother passed away, 30 days later my father passed away, hip and leg injury recovery and suddenly it's this year and I haven't fired up my electric Brinkman.
I finally lit that puppy up. My wife is a pulled-pork ind of lady and while I made her happy with the results (too little smoke flavor), results didn't make me happy. Did ribs and chicken and this and that and while they all garnered requests for more ... they weren't what I felt they should be.
My first reaction was to ditch the electric and somehow get a side-box on my property. Then I was fortunate enough to snack on a venison roast a friend rendered on an electric and picked his brain. That sent me on a quest to learn how to use an electric which led me to SMF.
I'm about four years away from a "surf-and-turf retirement". We love the water so a house/camping boat is happening in our future but so is a built-in grill/smoker on the rear patio of our retirement home. Unless we figure out how to smoke on a boat.
That's about it. Glad to be here. Learned tons already. Can't wait to share.
Genuinely appreciate the SMF.
