Greeting All

Discussion in 'Roll Call' started by wat1000, Sep 24, 2013.

  1. wat1000

    wat1000 Newbie

    Allow me to start by introducing myself.  My name is Lionus Watson, I'm a 21 year Army Retired Vet.  I currently live in Augusta,GA with my beautiful wife.  We have one son, who is 26 and on his own.  I got the TV remote back after so many years.  I have been grilling for I guess the last ten or twelve years, (with gas) but recently purchased a Master-Built Vertical smoker to explore other cooking.  I know some are saying grilling on gas, ain't grilling but I think my ribs, pork chops, and salmon will speak for themselves.  Here are some pictures of my ribs, pork chops, and salmon. I think after following the TV show BBQ Pitmaster for two years it has me wanting to smoke everything now.  I do pretty good on my gas grill, but found this smoker at Home Deploy at a price I couldn't walk away from.  I've only had it about three weeks now, and have only smoked some pork chops and chicken wings.  This weekend I'm going to put a ham on it.  I've been reading other threads about smoking a ham, hell I'm excited to put it on some heat.  Will let everyone know how it turned out next week. 

  2. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

       Welcome Lionus! Glad to have you with us. I hope you are not averse to addictions as you will soon have one! Go ahead and jump in with both feet. The water is warm!

  3. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to the forums, Lionus!  That's some tasty looking qview!  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks here 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.

  4. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]to SMF!  We are so glad you joined us! Thank you so very much for your Service! [​IMG]

    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 TulsaJeff. 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!

  5. s2k9k

    s2k9k AMNPS Test Group

    :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!!!
    Thank You for your Service! :pDT_Armataz_01_37:
  6. wat1000

    wat1000 Newbie

    To all,

    I would like to thanks everyone for the warm welcomes, I feel right at home here.  And look forward to sharing information with everyone.  This weekend I'm going to get the smoke train started and going to smoke a ham.  I don't know what type yet, cause a friend is picking it up.  This weekend it will be an early Thanksgiving for one of my buddies who is still in the Army and will be deployed in Nov so his wife wanted to do an early Thanksgiving for him.  I wanted to smoke a turkey, but my wife is a little apprehensive about that without any practice.  So more to come later, I will probably do a small chicken first.
  7. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Good luck with the ham!  Be sure to let us know how it goes.  We'd love to see some of your cook.

  8. wat1000

    wat1000 Newbie


    I sure will let everyone know how the ham turns out.  I was thinking about using Apple wood with it.  I did a ham about a month ago in a regular barrel grill using indirect heat and it turned out pretty good.  I went out on a limb and injected it with applesauce and everyone loved it.  I rubbed the outside of it with a couple of different commercial rubs and brown sugar.  The only problem I had with that grill was trying to control the temp.  Here is a q-view of the ham.  The darkness on it was the brown sugar.  I was cooking it for a repass dinner for my wife's grandfather's funeral.  I finished it up in the oven, so everyone could eat.  While in the oven I put about an inch of apple juice in the bottom of the pan, and wrapped it tight with aluminum foil. I was very happy with the outcome of it. 

  9. [​IMG]Hello, and Welcome from Texas. This is a great site, lots of good information and great people. Really looks good !!!

  10. wat1000

    wat1000 Newbie

    Well all,

    It's Monday and the weekend is over.  I can say I have my first successful smoking under my belt.  I smoked a 12lbs shank ham yesterday and I must say it came out great.  Everyone loved it and it was reduced to a bone in no time.  I combined some off the shelf rubs, injected it with applesauce, used two different woods (hickory and apple), and smoked it at 230-250° for right at 4 hours.  It was beautiful.  Here are some Q-veiws of it.

  11. welcome aboard! ham looks great! i wish my family liked ham as much as i house full o women and none of em eat ham. :(..... practice with a few chickens and then turkey shouldnt be a problem. love smoked turkey, had it oven roasted,fried and smoked..never looked back after smoked. apple wood or peach wood are awesome on birds. love the color peach wood gives. good luck. tell ur buddy to stay frosty out there and to come home safe. will be praying for his safe passage and return. :)
  12. wat1000

    wat1000 Newbie


    Thanks for the advice and I'll tell my buddy to stay low and drink water.
  13. Looks good I like ham


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