Hello Everyone!

Discussion in 'Roll Call' started by tpope002, Apr 20, 2013.

  1. Hello there everyone!  My name is Tony, from Moss Point, MS (Mississippi Gulf Coast area).  43 y/o, love to grill, smoke meats, etc.

    Let me start off by saying, I'm no Rookie, but very far from a Pro.  I've been grilling since I was in my late teens and early 20's.  Then, at about age 29, I walked into the Light!!  Yes, I bought a smoker.  It was an Oklahoma Joe's smoker that weighed around 300+ pounds; they had to put it in the back of my truck with a forklift!  This was back when they used nice thick cast iron and not this thin stuff that most are made of today.  Well, I gave that smoker a workout from 1998 - 2008.  By this time it was worn pretty good and needed some work.  I was moving 3 hours south, so I gave it to a couple of friends of mine on the condition that they had to come get it and I wasn't helping!  They took it off of my hands, restored it to like new condition, and still use it to this day!

    I bought another smoker (cheap walmart one) back in 2008 when I moved to the Mississippi Coast, between a lot of cookings and the salt air, the thing rusted to pieces and literally fell apart.  I didn't have another smoker until about 3 - 4 weeks ago.  A friend of mine was throwing an old one away that he no longer wanted (Char-Griller).  I took it off of his hands and I completely restored it myself.  It took a little time and effort and saved me about $80 - $100 by not buying a brand new one.

    I've used it twice so far, and I can tell I'm a bit rusty!  My first batch of ribs was not that great, the second batch was awesome!  I did a Boston Butt, Chicken, and Sausage and it all came out awesome!  I also have to brag on my smoked Pork Loin and Smoked Turkey...always had good success with those as well.

    To this day, I CANNOT smoke a decent Brisket to save my life!  I've since learned that "Brining" overnight is the key??  Then slow and low for 10-12 hours?  I don't really know.  Any pointers and tips on Brisket is VERY WELCOMED!  Also, I think my ribs could use a little tuning up.  Any pointers on either would be great, thanks!

    Thanks for having me here on this forum, I'm sure this is the beginning of a great relationship with fellow grillers & smokers!

  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome aboard, Tony!  Glad you joined us.  You've found a great place to learn and share ideas.  Lots of friendly and knowledgeable folks here who really enjoy helping one another.  Good luck with your quest to master brisket!  Browse through the beef forums for lots of good brisket info, just ask when you need help and you'll get plenty. 

  3. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Welcome! You found a great place to brush up on your skills. Use the handy search bar at the top to find all you'll need to know.
  4. s2k9k

    s2k9k AMNPS Test Group

    Hi Tony! :welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 45,000 members who just love to share their experience and over 900,000 posts describing it!

    The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

    You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!
  5. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]to SMF!  We are so glad you joined us!

    If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky [​IMG]  before plunging into the forums.  http://www.smokingmeatforums.com/a/terms-of-service

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


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