Happy Sunday from Red Oak, TX

Discussion in 'Roll Call' started by kegracing, Sep 22, 2013.

  1. kegracing

    kegracing Newbie

    New member here, and fairly new smoker too...  Been cooking with grills for years, and had a couple of small upright smokers in the past, but just picked up an Old Country offset with 20" chamber.

    I am an engineer by trade, and have spent the last 8+ years of my 20, in the food and beverage industry.  I enjoy drag racing and hunting in my spare time.  Mainly archery for big game, and bird hunt also.

    This morning was the first time I have ever cooked on a offset, and glad to say it went well.  My two sons, 13 and 6 both helped a little, and we did a whole chicken and a pork loin.  Both were in the 6 lb range, and we did a 6 hour cook at about 240 f.  I am still learning to control this thing, but between several calls and text to a good friend with a lot of experience and just watching it close, we stayed in the game.  Used lump with some mesquite and hickory wood.  Both were juicy, tender and very pretty color.  Will post some pic's when I figure out how.

    All in all, very happy with my first run!

    I have been reading a lot, and this site looks like a huge help.  Spent a couple of hours here last night just reading different post... now I want to try about 20 different things already! LOL.

    Looking forward to learning more from all the experts here.

    Thanks in advance.

    Ken
     
  2. s2k9k

    s2k9k AMNPS Test Group

    Hi Ken! :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!!!
     
  3. smokerbilly

    smokerbilly Newbie

    Hi Ken,

    I just joined too. Did same thing last night cruising the site.

    BIll
     
  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome aboard, Ken!  These forums are 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.

    Red
     
  5. 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!

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

    Gary
     
  7. webowabo

    webowabo Master of the Pit

    Howdy Ken... welcome to SMF... from a fella Texan to a Texan!!!! 

    AND GARY... Im Stealing that flag... [​IMG]  JUST so ya know :):) Love it!!

    Mike
     

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