Hello from Central Virginia

Discussion in 'Roll Call' started by vagreys, Jan 21, 2012.

  1. BriCan mentioned SMF when we were talking, last week, and I thought I'd check it out. I was born and raised in Memphis, before there was a Memphis In May. My grandfather started me on the grill and barbecue when I was still in single digits, and I used to help him do chicken quarters for the crowd at the Esso/Exxon regional picnic and truck rodeo. My first grill and smoker was my grandfather's ceramic-lined Weber kettle. I've never cooked on gas - always wood and charcoal. My current hot smoker is an old Brinkmann Smoke'N Pit that I've had for about 20 years, I guess. I'm in the process of drawing up plans for a cold smoker made of 3/4" formaldehyde-free oak plywood. I enjoy making old-style Memphis barbecue and ribs, smoking pork, poultry and game, and sausagemaking. I've been making fresh sausages for years, and am just getting started on learning curing and cold smoking. My handle comes from my work in Greyhound rescue and adoption. I guess that's it for now. Glad to be here, and looking forward to learning from you all.

    - tom
     
    Last edited: Jan 21, 2012
  2. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Welcome and thank you for joining our growing global family!  You will find lots and lots of information and help here!  This is a family-friendly forum so please invite all your family and friends to participate and look on and enjoy all the great Qview everyone posts (pictures!).
     
  3. smokinal

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

    Welcome to SMF Tom! Glad to have you aboard!
     
  4. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Welcome to SMF   It's great having you join us,  

    So what's cooking?   Lets hear about it.
     
  5. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Welcome!!  If your looking to learn, you came to the right place.   Can't wait to see some pics of your creations 
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    First off welcome to SMF there Tom. You'll really like this place for there are a bunch of really good folks here that would just love to help you with just about anything to do with smoking meat. Then if you have any questions you just post them here or yu can try in chat for a faster answer. If you are really new to all of this I would recommend that you look up and take the e-course. It is free and it will also give you the basics on smoking. So with all that said now go and get something to smoke.

    Welcome To Your New Addiction
     
  7. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]  to SMF. You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. 
     
  8. big andy a

    big andy a Smoking Fanatic

    Tom,

    Welcome to the SMF party!

    Sounds like you have a wealth of experience and I'm looking forward to seeing what you've got on the rack.

    Curt.
     
  9. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    [​IMG]  , get ready for a fun addiction...
     
  10. scarbelly

    scarbelly Smoking Guru OTBS Member

    Hello Tom and [​IMG]to SMF  - glad to have you here 
     
  11. venture

    venture Smoking Guru OTBS Member

    Welcome aboard Tom!

    Lots of experienced people here, and it looks like you can contribute to that.  Look forward to your input!

    Good luck and good smoking.
     
  12. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    :welcome1:
     
  13. tyotrain

    tyotrain Master of the Pit

    [​IMG]
     
  14. Thanks for the welcome! As far as what's on the rack, at the moment, I'm doing Copper River Sockeye Salmon in a maple glaze with ginger and garlic. Some might call it candied, but I'm not making salmon candy. Just marinating it in the maple glaze and then brushing on additional glaze to finish when I cook it, tonight. Cooking on lump hickory charcoal with a little alderwood thrown on for hot smoke. Right now, most of my smoking efforts are on the design of my cold smoker and researching materials.

    - tom
     
  15. zmanh2

    zmanh2 Newbie

    [​IMG]

    Everything sounds good so far. Share some photos when you can please.
     
  16. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Welcome Tom! 

    Real nice to see ya over here.  I'll be looking forward to some great Q-view (food pictures) from ya once you get settled in.
     
  17. psycho dad

    psycho dad Smoke Blower

    Another Virginian! Welcome
     
  18. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Welcome to SMF glad you can join us.  We are big on Pics and love to help everyone out.  Remember the only question that is dumb is one not asked.  You will not find a friendlier place to talk Que on the web.

    You are going to fit in just fine.
     

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