Hello from DC!

Discussion in 'Roll Call' started by smoking coastie, Dec 19, 2014.

  1. Well, National Capitol Region as they call it up here. I am actually in Northern VA. I have been smoking on my weber grill for years, and finally got a dedicated smoker. The Masterbuilt 30. Looking forward to ribs, brisket, tri-tip, along with smoked Bass and making my own bacon and jerky.
     
  2. bear55

    bear55 Master of the Pit

    Welcome to the forum.  The search bar should become your best friend.  Have a question or a problem, simply search it.  Have a question or a problem you can always post it and someone will be along to help you out.

    Richard
     
  3. [​IMG]   Good evening and welcome to the forum, from a cloudy, rainy and cold day here in East Texas. Lots of great people with tons of information on just about  everything.  

    Gary
     
  4. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
    David
     
  5. Welcome from Louisiana. You will find a wealth of knowledge here from members who are happy to share it. Don't hesitate to ask questions and take advantage of the search bar.
     
  6. wolfman1955

    wolfman1955 Master of the Pit

    Smoking Coastie,
    Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to something you put on a plate to eat then someone here has probably done it then smoked it.

    Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with their opinion on the subject.

    Always remember the only dumb question is the one you don’t ask!!
    Keep Smokin!!!
    Wolf
     
  7. Hi again, it's been a great two weeks with the smoker. First thing I tried was beef jerky. Came out good, just got a little impatient and did not let it marinate long enough. Next I did ribs. Bought them at Costco in the 3 pack. Had to cut each rack in half to fit in my MES 30. Dry rubbed them and smoked them with apple wood for about 4 hours as it was kind of cold that day. Pulled them out and put some sauce on them because the kids like sticky ribs. Smoked another 45 minutes, Perfect! Tomorrow is my New Year's Eve Party, so tonight around midnight I am smoking a brisket and pork shoulders. Figure 250 degrees with a nice blend of hickory and apple. When I get up in the morning I will continue to apply some mop sauce to the pork, pull the meats and cooler them once they get to temp. Oh yeah, forgot to mention, yesterday I cold smoked gouda, cheddar, and mozzarella for the party. Came out pretty good, but in the future I will do the cheeses about 2 weeks ahead and wrap them tight and refrigerate.
     

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