Experienced griller wants to learn how to smoke

[88carfan]

Hi y'all!
My wife and I just bought a 22" Weber GSM and we are excited about trying lots of stuff on it. She is a great cook and I do all the grilling so we should make a good team. I have found the biggest thing is there seems no "right" way to do it, everyone has their own different techniques and processes. I have seen answers to a lot of my initial questions, but I am a perfectionist and want to discover the best that works for us. We live in Louisville, KY, and have done 3 smokes so far, with the fourth working right now. We have had two successes and one major flop. Looking forward to get to know you guys as well as learn how to become a master smoker.

88carfan
Kevin

 

[kathrynn]

to SMF!  We are so glad you joined us! 

We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

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 and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per Jeff. Not that you have done anything wrong....just a little bit of FYI for new members!

If you need any help roaming around the forums....just holler!  Happy to help out!

Kat

 

[seenred]

Hi Kevin and welcome aboard!  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks who really enjoy helping one another.  Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.

Red

 

[pgsmoker64]

Hi Kevin,

Not sure you covered all the bases in your poll, but I can tell you for sure that mustard and rub don't make the bark!  I can tell you that if you decide to foil your butt or brisket during the cook then you will not attain a really good bark.

Aside from that,

 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

 

[s2k9k]

:welcome1: to SMF!!! We're happy you joined us! We have over 50,000 members now who just love to share what they know. You've come to the best place on the net to learn and share everything Q!!!

 

[gary s]

Not sure what you were cooking?  Here is how I do my brisket. Pick a good brisket with as much marbling as you can find and with a good fat cap. (I usually try to go with Choice) I trim the fat down where it's not too thick but still covering, I rub it down with Salt & Pepper (pretty basic) I like to taste the meat. No injections no fancy rubs. I am doing this while my pit is heating up. On brisket I like hickory, pecan or oak you can use what ever you like. After about 5 or 6 hours I pull it off wrap it in butcher paper and back on till it's done. I always have a nice bark and smoke ring, tender and juicy. When I pull it off I wrap it in a couple of towels and put it in the cooler for an hour or two before I slice. Everybody has their own method, This works for me I have been doing this for over 35 years.

Gary

 

[turnandburn]

welcome aboard!! :)

 

[hambone1950]

:welcome1: To the forum. Look forward to hearin about those successes and even the flop! We learn a lot from the mistakes and the triumphs. Good luck. :grilling_smilie: