Greetings from Bailey, CO

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

  1. Hello All!

    I have been a member here since August of this year but have been traveling for business pretty much the entire month of September so I am a bit tardy on posting in this forum.

    I have been grilling/bbqing on a Weber Kettle for nearly all of my life. (47 years old)  It is the only thing I will cook on.  When there is a party, mine or not, I am usually the one that gets asked to do the honors on the grill.  The Weber would always be the first thing packed on a camping trip or outing.  I would leave my kids or my wife before I left it behind!  :)  But I digress this is a smoking meat forum!

    I have been smoking meats, mostly salmon/trout or beef jerky for almost 20+ years.  I have a Luhr Jensen Little Chief that I bought shortly after my wife and I got together.  It still works to this day and has all of the original parts.  I have various different Jerky recipes down to an art form at this point.

    It was not until I received a Weber Smokey Mountain Cooker for my birthday last year that things turned away from Jerky and Fish. I would call last year an experimental period with the smoker. Figuring out the best location around my house that provided optimal air flow to the vents, how much charcoal/wood to start with, when to add more when the internal temp of the cooker would start to drop, etc. etc.  I experimented with some basic inexpensive meats: chicken thighs, sausages, pork butts, etc.  Learned some good lessons. Some of the food was edible while some of it was edible but I knew there was much room for improvement.  I learned about the "meat temp wall" (Especially on a pork butt) of around 165 degrees and how it seems to just stall there.  I would usually end up becoming inpatient and pull the butt and finish it in the oven.  

    This year, while I am still honing my techniques, I have stepped it up and started adding injections, different rubs, and a few other types of meats.  I have learned to get up really early to get the meat on (Butts and Briskets),  so that I can have patience to let the meat stay on the smoker and work through that "temp wall".  The family thinks I am crazy but they never complain when dinner rolls around!

    I find it very challenging where I live, almost 9000', to keep the temperature consistent throughout the day due to the rapid drops in ambient temperature we have here in the summer.  We get the afternoon clouds, rain, hail, and wind here in the summer time so on some days it is very challenging.

    I am looking into a 24" reverse flow pipe smoker to really turn it up as a buddy and I have created a competition bbq team and joined the Rocky Mountain BBQ Association.  Our plan is to hit s

    ome competitions next spring, summer, and fall to just see how we do.  I have been keeping meticulous notes on what I am using for a rub or injection, cook times, ambient temps etc on just about everything I have cooked this year.  You never know when you may hit upon that one combo that blows the socks off of anything you have made before and really want to be able to duplicate it again.

    Below are two of the latest items I did.  The Tri-Tip was done prior to going on a business trip and the Pork Butt that we pulled was done on an in between travel weekend.

    I look forward to reading these forums and hopefully as I hone my technique be able to contribute back to the members here.

    Smoke On!


    Injected and rubbed for 10 hours, Smoked for 6 hours, wrapped and re-injected and put back on smoker for 5 hours then rested for an hour before pulling.

    Tri-Tip Smoked to an internal temperature of about 125 degrees, pulled and charred over hot coals on the weber grill about 3 minutes a side.  Wrapped and rested until sliced.  Served on a warm Kaiser Roll with an Ajus!
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]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 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!

  3. 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!!!
  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to the forums, Jerry!  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.  Good luck with your RF build project, and with your comp team!

  5. Thanks all for the welcome!  I appreciate it.

  6. Hello, and Welcome again from East Texas. This is a great site, lots of good information and great people.[​IMG]

  7. hambone1950

    hambone1950 Master of the Pit Group Lead

    :welcome1: From the east coast. I got my WSM a year ago , before that my grilling experience was mostly on a gas grill. . Look forward to reading more from you in the future. Those pictures are great. The tri tip looks outa this world!

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