Greetings from South Florida

Discussion in 'Roll Call' started by ryan miller, Oct 9, 2011.

  1. I've posted a couple of times but just now getting around to posting here, been too busy staring at all the qviews :). I am a native floridian born to a couple of native new yorkers. I grew up with a taste for both northern and southern food. My grandfather was a butcher in New York and my father was a chef for many years and now manage's the meat department at a local grocery store. Although i did not follow either in their trade i try to learn from them every chance i can get.

    Up until recently i never knew what BBQ really was, i grew up in a place that any piece of meat slathered in a "BBQ Sauce" was considered BBQ. That changed once i made a visit to TN and ate at . That was my first taste of smoked meat and real BBQ. Since then its peaked my interest and I've sought out local places that smoke low and slow, but haven't had much luck and turned to researching smokers to do it myself.

    My dad bought me a little charcoal vertical water smoker but i was highly dissappointed in its build quality and quickly returned it. Thanks to this site I've learned a lot and due to price almost settled on a WSM but recent developments (read wife allowing me to spend more) I have set my eyes on a Lang 36.

    I am still several months out from purchasing (waiting on tax return) but i still check the site every night and salivate over the pics that all of you post. Hopefully I will join in that fun soon.

  2. smokinal

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

    [​IMG]    Glad to have you with us!
  3. scooper

    scooper Smoking Fanatic

    Welcome Ryan! 

    From another native S. Floridian.
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

  5. Welcome to SMF Ryan.

    A great place with even greater people.
  6. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    welcome    what part of south fla you in    i know a real good real bbq place  down here   (my house)  

  7. africanmeat

    africanmeat Master of the Pit OTBS Member

  8. sqwib

    sqwib Smoking Guru OTBS Member

    Barbecue has many definitions, and my take on it is, if I want to "smoke" something I use my GOSM to add smoke flavor, if I want true barbecue I will use my stickburner and my goal here isn't to infuse smoke but rather cook low and slow using hardwood.

    Barbecue purist will preburn their wood and cook only using the hardwood coals.

    A lot of times we tend to use these interchangeably



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