Hello from Colorado

Discussion in 'Roll Call' started by goose, May 14, 2008.

  1. goose

    goose Fire Starter

    Hi everyone! Found the site a few days ago and I gotta say, it has revitalized me.

    I have always smoked my meats on a Cheap Brinkman upright. It has served us well but the bottom pan has rusted out from hard neglect. Hehehe.

    I will be purchasing either a propane or electric smoker here soon and plan on smoking up a mess of food over the summer (purists forgive me). Most likely will be smoking 2-3 times a month. Once goose season kicks in I will be making a TON of goose jerky in it.

    Anyway, I hope I can contribute and share some pictures at least.

    Thanks and happy smoking!!!!
  2. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Welcome to the SMF Family, Goose!!! This is a great place with kind people that offer supurb advice on smoking meat (also some good jokes too).

    Looking forward to your future posts, and q-vue!
  3. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Welcome aboard, another CO smoker......cool

    Lot's of good folks around here to ask and answer.
  4. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Big Howdy, Aloha, and Welcome to SMF! Gald ya found us. We like pics of smokes and answering any ? ya have. Again, Big Howdy!
  5. kookie

    kookie Master of the Pit OTBS Member

    Welcome aboard..............Great to have you here............
  6. goose

    goose Fire Starter

    Here are some pics of chicken halves and some wings I did last year. I can't find my brisket pics anywhere. That means I gotta do some soon....



  7. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    [​IMG] Welcome to the forum! You can't be from Grand Junction: I didn't smell your smoker going![​IMG]
  8. smokin out the neighbors

    smokin out the neighbors Smoking Fanatic SMF Premier Member

    Welcome to SMF Goose.
  9. starsfaninco

    starsfaninco Smoking Fanatic OTBS Member SMF Premier Member

    Welcome Goose!!! Between you, me and Ableman (actually I think there are some others from the greater Denver area, not to exclude Lisa or Bassman), we should see who's interested in doing some competitions. I know there's the Blues and Bones festival and one up in Dillon (not sure of the dates on either) but I think it'd be fun regardless.

  10. gooose53

    gooose53 Smoking Fanatic SMF Premier Member

    Welcome to the forum Goose!! Looks like some mighty good chicken you cooked up!
  11. goose

    goose Fire Starter

    StarsFaninCO, I would love to go to some competitions. I don't think to compete but to enjoy the atmosphere and smoking!!! If someone was competing and I could help out, I would be happyto though.

    Either way, if you find dates of some cook-offs, let me know.

    I am up in Fort Collins by the way. It's nice to see a few folks from CO around here. [​IMG]

    Thanks for the welcomes everyone.
  12. I like to see all the CO people on here. I too am in the FoCo area. I just bought my first smoker and plan on using it tomorrow. Hope it works.
  13. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome to the forum....great Qview![​IMG]
  14. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Welcome. Nice chicken. Can't wait to see the smoked goose.
  15. kratzx4

    kratzx4 Smoking Fanatic

    Welcome to SMF. Glad to have you here
  16. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Welcome to the SMF, you'll be glad to know that our members are friendly and willing to help and share all good things.
  17. goose

    goose Fire Starter

    Just to contribute something in my first thread.....

    This is a good basic rub I use. It stores good in a sealed plastic container but it should be long gone before it needs to be replaced. Hope you like it if you use it-

    3/4 cup Paprika
    1/4 cup ground black pepper
    1/4 cup salt
    1/4 cup (white) sugar
    2 tbls chili powder
    2 tbls garlic powder
    2 tbls onion powder
    2 tsp cayenne pepper

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